Estimation of Pork Quality Traits Using Exsanguination Blood and Postmortem Muscle Metabolites |
Choe, J.H.
(Department of Food Bioscience and Technology, Korea University)
Choi, M.H. (Department of Food Bioscience and Technology, Korea University) Ryu, Y.C. (College of Applied Life Sciences, Sustainable Agriculture Research Institute, Jeju National University) Go, G.W. (Department of Food and Nutrition, Kookmin University) Choi, Y.M. (Department of Animal Sciences and Biotechnology, KyungPook National University) Lee, S.H. (Department of Nutritional Science and Food Management, Ewha University) Lim, K.S. (Division of Biotechnology, Korea University) Lee, E.A. (Division of Biotechnology, Korea University) Kang, J.H. (Division of Biotechnology, Korea University) Hong, K.C. (Division of Biotechnology, Korea University) Kim, B.C. (Department of Food Bioscience and Technology, Korea University) |
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