The Relationship between Meat Color (CIE L* and a*), Myoglobin Content, and Their Influence on Muscle Fiber Characteristics and Pork Quality
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Kim, Gap-Don
(Division of Applied Life Science (BK21 Program), Gyeongsang National University)
Jeong, Jin-Yeon (Swine Science and Technology Center, Jinju National University) Hur, Sun-Jin (Division of Applied Life Science (BK21 Program), Gyeongsang National University) Yang, Han-Sul (Division of Applied Life Science (BK21 Program), Gyeongsang National University) Jeon, Jin-Tae (Division of Applied Life Science (BK21 Program), Gyeongsang National University) Joo, Seon-Tea (Division of Applied Life Science (BK21 Program), Gyeongsang National University) |
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