바로가기 메뉴
본문 바로가기
푸터 바로가기
TOP

Effects of Dry- and Wet-ageing on Flavor Compounds and Eating Quality of Low Fat Hanwoo Beef Muscles

Effects of Dry- and Wet-ageing on Flavor Compounds and Eating Quality of Low Fat Hanwoo Beef Muscles

저자

Yoonkyung Ha

저널 정보

Food Science of Animal Resources

출간연도

2019

링크

Yoonkyung Ha, Inho Hwang, Hoa Van Ba, Sangdon Ryu, Younghoon Kim, Sun Moon Kang, Jinhyoung Kim, Yunseok Kim, Soohyun Cho. 2019. Effects of Dry- and Wet-ageing on Flavor Compounds and Eating Quality of Low Fat Hanwoo Beef Muscles. Food Science of Animal Resources. 39(4):655-667 (IF=1.03).