Comparisons of Beef Fatty Acid and Amino Acid Characteristics between Jeju Black Cattle, Hanwoo, and Wagyu Breeds |
Lee, Seung-Hoon
(Division of Biotechnology, College of Life Science, Korea University)
Kim, Chung-Nam (Division of Biotechnology, SARI, Jeju National University) Ko, Kyoung-Bo (Division of Biotechnology, SARI, Jeju National University) Park, Se-Pill (Division of Biotechnology, SARI, Jeju National University) Kim, Ho-Kyoung (Division of Food Nutrition and Culinary Art, Dong-Eui Institute of Technology) Kim, Jun-Mo (Department of Animal Science and Technology, College of Biotechnology and Natural Resources, Chung-Ang University) Ryu, Youn-Chul (Division of Biotechnology, SARI, Jeju National University) |
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