Comparison of meat quality, fatty acid composition and aroma volatiles of Chikso and Hanwoo beef.

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第一作者： Dicky Tri,Utama

第一单位： Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Korea.

作者： Dicky Tri,Utama ^[1] ; Chang Woo,Lee ^[2] ; Yeon Soo,Park ^[2] ; Aera,Jang ^[1] ; Sung Ki,Lee ^[1]

作者单位： Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Korea. ^[1] Gangwon Province Livestock Research Institute, Hoengseong 25266, Korea. ^[2]

关键词 Aroma Beef Chikso Hanwoo Meat Quality

DOI 10.5713/ajas.17.0902

PMID 29747494

发布时间 2023-09-28

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Asian-Australasian journal of animal sciences

2018年31卷9期

1500-1506页

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Comparison of meat quality, fatty acid composition and aroma volatiles of Chikso and Hanwoo beef.

Asian-Australasian journal of animal sciences

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Asian-Australasian journal of animal sciences

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Comparison of meat quality, fatty acid composition and aroma volatiles of Chikso and Hanwoo beef.

Asian-Australasian journal of animal sciences

相似文献

Asian-Australasian journal of animal sciences

相关期刊

检索历史清除