| 논문명 |
Comparison of Drying Yield, Meat Quality, Oxidation Stability and Sensory Properties of Bone-in Shell Loin Cut by Different Dry-aging Conditions |
| 학술지 |
KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES |
ISSN |
1225-8563 |
| SCI 구분 |
01 |
논문구분 |
국외 |
| 국내외학술지 구분 |
201 |
학술지 구분 |
학술지 |
| 성과년도 |
2018 |
NTIS 성과고유번호 |
JNL-2018-00110172743 |
| 초록 |
This study aimed to investigate the drying yield, meat quality, oxidationstability and sensory properties of Hanwoo beef loin subjected to different dry-agingconditions. A total of 54 Hanwoo beef loin... |
