학술저널
한우고기 및 호주산 Wagyu 쇠고기 채끝육의 이화학특성과 관능특성
- 한국축산식품학회
- Food Science of Animal Resources
- Korean Journal for Food Science of Animal Resources 제29권 제1호
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2009.0391 - 98 (8 pages)
- 26
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The objective of this research was to evaluate the chemico-physical and sensory traits of Hanwoo beef quality grade 1++ (HW1++), grade 1+ (HW1+), grade 1 (HW1), and Australian Wagyu (AUW) beef. The Longissimus Lumborum (LL) of HW1++ beef had the lowest (p
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