한국축산식품학회지 (Food Science of Animal Resources)

  • 제38권2호
  • /
  • Pages.431-431
  • /
  • 2018
  • /
  • 2636-0772(pISSN)
  • /
  • 2636-0780(eISSN)
한국축산식품학회 (Korean Society for Food Science of Animal Resources)
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Erratum to: Effect of Aging Process and Time on Physicochemical and Sensory Evaluation of Raw Beef Top Round and Shank Muscles Using an Electronic Tongue

  • Kim, Ji-Han (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Kim, Dong Wan (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Ji, Da-som (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Lee, Hyun-Jin (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Yoon, Dong-Kyu (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Lee, Chi-Ho (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
  • 발행 : 2018.04.30
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  1. Kim JH, Kim DH, Ji D, Lee HJ, Yoon DK, Lee CH. 2018. Effect of aging process and time on physicochemical and sensory evaluation of raw beef top round and shank muscles using an electronic tongue. Korean J Food Sci An 37:823-832.