Physicochemical and sensory characteristics of commercial, frozen, dry, and wet-aged Hanwoo sirloins

Asian Australasian Association of Animal Production Societies - Tập 32 Số 10 - Trang 1621-1629 - 2019
Ji‐Han Kim1, Min-Young Jeon2, Chi-Ho Lee2
1Department of Food Science and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK, S7N5A8, Canada
2Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea

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