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NTIS 바로가기Korean journal for food science of animal resources = 한국축산식품학회지, v.28 no.2, 2008년, pp.160 - 164
성필남 (농촌진흥청 축산과학원) , 조수현 (농촌진흥청 축산과학원) , 김진형 (농촌진흥청 축산과학원) , 하경희 (농촌진흥청 축산과학원) , 박범영 (농촌진흥청 축산과학원) , 김동훈 (농촌진흥청 축산과학원) , 이종문 (농촌진흥청 축산과학원) , 안종남 (농촌진흥청 축산과학원)
This study was conducted to evaluate the quality attributes of cooked hams made with four hind leg muscles (Biceps femoris, Semimembranosus, Rectus femoris, Gluteus medius) and Longissimus dorsi. Muscles were prepared from three market-weighted crossbreeds (
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