A whole genome association study on meat palatability in hanwoo.

Hyeong, K-E; Lee, Y-M; Kim, Y-S; Nam, K C; Jo, C; Lee, K-H; Lee, J-E; Kim, J-J

Hyeong, K-E; Lee, Y-M; Kim, Y-S; Nam, K C; Jo, C; Lee, K-H; Lee, J-E; Kim, J-J.

Afiliação

Hyeong KE; Department of Animal Science and Technology, Sunchon National University, Suncheon 540-950, Korea .
Lee YM; Department of Animal Science and Technology, Sunchon National University, Suncheon 540-950, Korea .
Kim YS; Department of Animal Science and Technology, Sunchon National University, Suncheon 540-950, Korea .
Nam KC; Department of Animal Science and Technology, Sunchon National University, Suncheon 540-950, Korea .
Jo C; Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute for Agriculture and Life Science, Seoul National University, Seoul 151-921, Korea .
Lee KH; Department of Food and Nutrition, Korea National University of Transportation, Jeungpyung 368-701, Korea .
Lee JE; DNALink, Inc, Seoul 138-736, Korea .
Kim JJ; Department of Animal Science and Technology, Sunchon National University, Suncheon 540-950, Korea .

Asian-Australas J Anim Sci ; 27(9): 1219-27, 2014 Sep.

Article em En | MEDLINE | ID: mdl-25178363

Palavras-chave

Hanwoo; Meat Quality; Palatability; Single Nucleotide Polymorphism; Whole Genome Association

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Tipo de estudo: Risk_factors_studies Idioma: En Revista: Asian-Australas J Anim Sci Ano de publicação: 2014 Tipo de documento: Article

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