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Comparison of meat quality, fatty acid composition and aroma volatiles of dry-aged beef from Hanwoo cows slaughtered at 60 or 80 months old
Dicky Tri Utama (Utama DT), Yeong Jong Kim (Kim YJ), Hae Seong Jeong (Jeong HS), Juntae Kim (Kim J), Farouq Heidar Barido (Barido FH), Sung Ki Lee (Lee SK)
Asian-Australas J Anim Sci. 2020;33(1):157-165. Published online 2019 Jul 1 DOI: https://doi.org/10.5713/ajas.19.0205
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