Open AccessEffect of Carcass Grade and Addition of Mugwort on the Physicochemical Properties and Palatability of Loin Ham
Publication year - 2004
Publication title -
saengmyeong gwahag hoeji/saengmyeong gwahak hoeji
Language(s) - English
Resource type - Journals
eISSN - 2287-3406
pISSN - 1225-9918
DOI - 10.5352/jls.2004.14.2.239
Subject(s) - loin , palatability , chewiness , chemistry , mugwort , food science , aroma , tbars , biochemistry , medicine , antioxidant , alternative medicine , pathology , lipid peroxidation