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1 Ergebnisse
1
Effect of Cooking Method on the Nutritional Composition and..:
Lee, Jeong Ah
;
Kim, Hyoun-Wook
;
Seol, Kuk-Hwan
..
Resources Science Research. 4 (2022) 2 - p. 105-114 , 2022
Link:
https://doi.org/10.52346/rsr.2022.4.2.105
RT Journal T1
Effect of Cooking Method on the Nutritional Composition andTenderness of Loin from Korean Black Goat Crossbreed
UL https://suche.suub.uni-bremen.de/peid=cr-10.52346_rsr.2022.4.2.105&Exemplar=1&LAN=DE A1 Lee, Jeong Ah A1 Kim, Hyoun-Wook A1 Seol, Kuk-Hwan A1 Cho, Soohyun A1 Kang, Sun Moon PB Resource Science Research Institute, Kongju National University YR 2022 SN 2713-7872 JF Resources Science Research VO 4 IS 2 SP 105 OP 114 LK http://dx.doi.org/https://doi.org/10.52346/rsr.2022.4.2.105 DO https://doi.org/10.52346/rsr.2022.4.2.105 SF ELIB - SuUB Bremen
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