Analysis of low-marbled Hanwoo cow meat aged with different dry-aging methods |
Lee, Hyun Jung
(Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University)
Choe, Juhui (Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University) Kim, Kwan Tae (Korea Institute for Animal Products Quality Evaluation) Oh, Jungmin (Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University) Lee, Da Gyeom (Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University) Kwon, Ki Moon (Korea Institute for Animal Products Quality Evaluation) Choi, Yang Il (Department of Animal Science, Chungbuk National University) Jo, Cheorun (Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University) |
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