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NTIS 바로가기Meat science, v.94 no.2, 2013년, pp.228 - 233
Dikeman, M.E. , Obuz, E. , Gok, V. , Akkaya, L. , Stroda, S.
This study evaluated the effects of three aging methods: (dry (D), wet (W), and special bag (SB)); two quality grades [USDA Choice((≥Small50 marbling) and Select); and two cooked end-point temperatures (62.8oC and 71.1oC) on physico-chemical traits of instrumental tenderness, color, and sensory p...
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