Influence of Postmortem Storage Temperatures between $0{\sim}30^{\circ}C$ on the Physico-chemical Changes and Meat Qualities of Korean Native Beef Cattle
(사후 저장온도 $0{\sim}30^{\circ}C$ 가 한우근육의 이화학적 변화와 육질에 미치는 영향)
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- Korean Journal of Food Science and Technology
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- v.26 no.1
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- pp.88-92
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- 1994