Open AccessStudy on Processing Quality of Different Parts of Pork and Beef
Author(s) -
YunSang Choi,
Su-Kyung Ku,
Hae-Jin Lee,
Jung-Min Sung,
KiHong Jeon,
HyunWook Kim,
TaeKyung Kim,
Young-Boong Kim
Publication year - 2016
Publication title -
korean journal of food and cookery science
Language(s) - English
Resource type - Journals
eISSN - 2287-1780
pISSN - 2287-1772
DOI - 10.9724/kfcs.2016.32.2.157
Subject(s) - loin , food science , korean native , tenderness , water holding capacity , water content , chemistry , geotechnical engineering , engineering
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