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NTIS 바로가기Korean journal for food science of animal resources = 한국축산식품학회지, v.38 no.5, 2018년, pp.950 - 958
Hwang, Young-Hwa (Institute of Agriculture & Life Science, Gyeongsang National University) , Sabikun, Nahar (Division of Applied Life Science (BK21Plus), Gyeongsang National University) , Ismail, Ishamri (Division of Applied Life Science (BK21Plus), Gyeongsang National University) , Joo, Seon-Tea (Institute of Agriculture & Life Science, Gyeongsang National University)
The physicochemical characteristics and oxidative stability of wet-aged and dry-aged pork cuts were investigated at different aging periods (1, 7, 14 and 21 d). Samples were assigned into four groups in terms of shoulder blade-wet aging (SW), shoulder blade-dry aging (SD), belly-wet aging (BW), and ...
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