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NTIS 바로가기Asian-Australasian journal of animal sciences, v.33 no.8, 2020년, pp.1339 - 1351
Jwa, Seung-Hoon (Department of Animal Science, Chonbuk National University) , Kim, Yong-An (Department of Animal Science, Chonbuk National University) , Hoa, Van-Ba (National Institute of Animal Science, Rural Development Administration) , Hwang, In-Ho (Department of Animal Science, Chonbuk National University)
Objective: It is well recognized that beef cuts from a low quality grade are usually associated with tougher, drier and less flavorful. Thus, the present study aimed at investigating the combined effects of postmortem ageing and sous vide (SV) cooking followed by oven roasting or blowtorching on the...
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