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Effects of Temperature and Glycolysis Rate on Tenderness of Hanwoo Beef at 24 h Postmortem
Our results indicate that muscle temperature and glycolysis rate of pre-rigor could be closely related to Hanwoo beef tenderness at 24 h postmortem and have potential to predict beef tenderness at 24 h postmortem.
Introduction
Materials and Methods
Results and Discussion
Implication
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