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Changes in Sensory Compounds during Dry Aging of PorkCuts:
Hwang, Young-Hwa
;
Sabikun, Nahar
;
Ismail, Ishamri
.
Food Science of Animal Resources. 39 (2019) 3 - p. 379-387 , 2019
Link:
https://doi.org/10.5851/kosfa.2019.e29
RT Journal T1
Changes in Sensory Compounds during Dry Aging of PorkCuts
UL https://suche.suub.uni-bremen.de/peid=cr-10.5851_kosfa.2019.e29&Exemplar=1&LAN=DE A1 Hwang, Young-Hwa A1 Sabikun, Nahar A1 Ismail, Ishamri A1 Joo, Seon-Tea PB Korean Society for Food Science of Animal Resources YR 2019 SN 2636-0772 SN 2636-0780 JF Food Science of Animal Resources VO 39 IS 3 SP 379 OP 387 LK http://dx.doi.org/https://doi.org/10.5851/kosfa.2019.e29 DO https://doi.org/10.5851/kosfa.2019.e29 SF ELIB - SuUB Bremen
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