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NTIS 바로가기Korean journal for food science of animal resources = 한국축산식품학회지, v.36 no.6, 2016년, pp.819 - 828
Kim, Gap-Don (Institute of Agriculture and Life Science, Gyeongsang National University) , Yang, Han-Sul (Institute of Agriculture and Life Science, Gyeongsang National University) , Jeong, Jin-Yeon (Institute of Agriculture and Life Science, Gyeongsang National University)
Muscle fiber characteristics account for meat quality and muscle fibers are mainly classified into three or more types according to their contractile and metabolic properties. However, the majority of previous studies on bovine skeletal muscle are based on myosin ATPase activity. In the present stud...
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