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Animal Products
Evaluation of Various Packaging Systems on the Activity of Antioxidant Enzyme, and Oxidation and Color Stabilities in Sliced Hanwoo (Korean Cattle) Beef Loin during Chill Storage
Sun Moon Kang, Geunho Kang, Pil-Nam Seong, Beomyoung Park, Soohyun Cho
Asian-Australas J Anim Sci. 2014;27(9):1336-1344.  Published online August 20, 2014
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Effects of Various Cooking and Re-heating Methods on Cholesterol Oxidation Products of Beef Loin
S. O. Lee, D. G. Lim, K. H. Seol, Y. Erwanto, M. Lee
Asian-Australas J Anim Sci. 2006;19(5):756-762.  Published online March 29, 2006
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Animal Breeding and Genetics
Real Effect of pH on CIE L, a and b of Loins during 24 h Chilling of Beef Carcasses
J. S. Min, I. S. Kim, Y. T. Yoon, M. Lee
Asian-Australas J Anim Sci. 2002;15(2):279-282.  Published online January 1, 2002
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Comparing effects of dry-aging and wet-aging on physicochemical properties and digestibility of hanwoo
Ji-Han Kim, Tae-Kyung Kim, Dong-Min Shin, Hyun-Wook Kim, Young-Boong Kim, Yun-Sang Choi
Received January 11, 2019  Accepted August 3, 2019  
DOI: https://doi.org/10.5713/ajas.19.0031    [Accepted]
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Print ISSN: 1011-2367
Online ISSN: 1976-5517



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