Comparison of meat quality, fatty acid composition and aroma volatiles of dry-aged beef from Hanwoo cows slaughtered at 60 or 80 months old

Asian Australasian Association of Animal Production Societies - Tập 33 Số 1 - Trang 157-165 - 2020
Dicky Tri Utama1, Yeong Jong Kim2, Hae Seong Jeong1, Juntae Kim1, Farouq Heidar Barido1, Sung Ki Lee1
1Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Korea
2Nutritional Resource Research Institute, Seoul 06747, Korea

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