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NTIS 바로가기Korean journal for food science of animal resources = 한국축산식품학회지, v.36 no.5, 2016년, pp.641 - 649
Subramaniyan, Sivakumar Allur (Department of Animal Biotechnology, Chonbuk National University) , Kang, Da Rae (Department of Animal Biotechnology, Chonbuk National University) , Belal, Shah Ahmed (Department of Animal Biotechnology, Chonbuk National University) , Cho, Eun-So-Ri (Department of Animal Biotechnology, Chonbuk National University) , Jung, Jong-Hyun (Jung P&C Institute) , Jung, Young-Chul (Jung P&C Institute) , Choi, Yang-Il (Department of Animal Biotechnology, Chungbuk National University) , Shim, Kwan-Seob (Department of Animal Biotechnology, Chonbuk National University)
In this study, we compared qualities and physiochemical traits of meat from Berkshire (black color) pigs with those of meat from 3-way Landrace (white color) × Yorkshire (white color) × Duroc (red color) crossbred pigs (LYD). Meat quality characteristics, including pH, color, drip loss, co...
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