Estimation of Sensory Pork Loin Tenderness Using Warner-Bratzler Shear Force and Texture Profile Analysis Measurements |
Choe, Jee-Hwan
(Division of Food Bioscience and Technology, College of Life Sciences and Biotechnology, Korea University)
Choi, Mi-Hee (Division of Food Bioscience and Technology, College of Life Sciences and Biotechnology, Korea University) Rhee, Min-Suk (Division of Food Bioscience and Technology, College of Life Sciences and Biotechnology, Korea University) Kim, Byoung-Chul (Division of Food Bioscience and Technology, College of Life Sciences and Biotechnology, Korea University) |
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