축산식품과학과 산업

  • 제6권1호
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  • Pages.72-79
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  • 2017
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  • 2287-3686(pISSN)
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  • 2635-4594(eISSN)
한국축산식품학회 (Korean Society for Food Science of Animal Resources)
권호 표지

건식숙성을 이용한 저지방 우육의 고부가가치화

Value-addition of Low-marbled Beef by Dry Aging

  • 이현정 (서울대학교 농생명공학부) ;
  • 최주희 (서울대학교 농생명공학부) ;
  • 윤영권 (축산물품질평가원) ;
  • 윤요한 (숙명여자대학교 식품영양학과) ;
  • 조철훈 (서울대학교 농생명공학부)
  • Lee, Hyun Jung (Department of Agricultural Biotechnology, Seoul National University) ;
  • Choe, Ju Hui (Department of Agricultural Biotechnology, Seoul National University) ;
  • Yun, Yeong Gwon (Korea Institute for Animal Products Quality Evaluation) ;
  • Yoon, Yohan (Department of Food and Nutrition, Sookmyung Women's University) ;
  • Jo, Cheorun (Department of Agricultural Biotechnology, Seoul National University)
  • 발행 : 2017.05.31
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참고문헌

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  2. Cambell, R. E., Hunt, M. C. and Chambers IV, P. L. E. (2001) Dry-aging effects on palatability of beef longissimus muscle. J. Food Sci. 66, 196-199 https://doi.org/10.1111/j.1365-2621.2001.tb11315.x
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