Open AccessComparison of Proteomic Changes and Meat Quality between Fresh and Freeze-Thawed Pork Loins
Author(s) -
J.-Y. Jeong,
J.-K. Seo,
H.-W. Yum,
H.-S. Yang,
G.-D. Kim
Publication year - 2017
Publication title -
meat and muscle biology
Language(s) - English
Resource type - Journals
ISSN - 2575-985X
DOI - 10.22175/rmc2017.112
Subject(s) - loin , food science , longissimus thoracis , chemistry , biology , tenderness