Comparison of Postmortem Meat Quality and Consumer Sensory Characteristic Evaluations, According to Porcine Quality Classification |
Nam, Yun-Ju
(Division of Food Bioscience and Technology, College of Life Sciences and Biotechnology, Korea University)
Choi, Young-Min (Division of Food Bioscience and Technology, College of Life Sciences and Biotechnology, Korea University) Jeong, Da-Woon (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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