축산식품과학과 산업
- Volume 8 Issue 2
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- Pages.44-45
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- 2019
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- 2287-3686(pISSN)
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- 2635-4594(eISSN)
Changes in Sensory Compounds during Dry Aging of Pork Cuts
드라이 에이징 과정 중 돈육 내 맛 물질의 변화
- Hwang, Young-Hwa. (Institute of Agriculture & Life Science, Gyeongsang National University) ;
- Sabikun, Nahar (Division of Applied Life Science (BK21+), Gyeongsang National University) ;
- Ismail, Ishamri (Division of Applied Life Science (BK21+), Gyeongsang National University) ;
- Joo, Seon-Tea (Institute of Agriculture & Life Science, Gyeongsang National University)
- Published : 2019.09.30
Abstract
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