Relationship of Antioxidant Enzyme Activity, Lipid Oxidation, and Aroma Pattern of Hanwoo (Korean Cattle) Beef under Oxidation-promoted Condition (산화 촉진 조건에서 한우육의 항산화효소 활성, 지방산화 및 향기패턴의 관계)
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- Food Science of Animal Resources
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- v.32 no.3
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- pp.346-353
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- 2012