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Author: Dawoon Jeong
1 Articles are founded.
Eating Quality Traits of Hanwoo longissimus dorsi Muscle as a Function of End-Point Cooking Temperature
Korean J Food Sci Anim Resour 2016;36(3):291-299.
https://doi.org/10.5851/kosfa.2016.36.3.291
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https://doi.org/10.5851/kosfa.2016.36.3.291