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Animal Products
Effect of visual marbling levels in pork loins on meat quality and Thai consumer acceptance and purchase intent
Sawankamol Noidad, Rutcharin Limsupavanich, Suntaree Suwonsichon, Chanporn Chaosap
Asian-Australas J Anim Sci. 2019;32(12):1923-1932.  Published online May 27, 2019
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Current situation and future prospects for beef production in Europe — A review
Jean-François Hocquette, Marie-Pierre Ellies-Oury, Michel Lherm, Christele Pineau, Claus Deblitz, Linda Farmer
Asian-Australas J Anim Sci. 2018;31(7):1017-1035.  Published online May 24, 2018
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Animal Products
Consumer Attitudes Toward Storing and Thawing Chicken and Effects of the Common Thawing Practices on Some Quality Characteristics of Frozen Chicken
Hakan Benli
Asian-Australas J Anim Sci. 2016;29(1):100-108.  Published online October 15, 2015
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Fatty Acid Profiles and Sensory Properties of Longissimus dorsi, Triceps brachii, and Semimembranosus Muscles from Korean Hanwoo and Australian Angus Beef
S. H. Cho, B. Y. Park, J. H. Kim, I. H. Hwang, J. H. Kim, J. M. Lee
Asian-Australas J Anim Sci. 2005;18(12):1786-1793.  Published online December 2, 2005
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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, Yeong Jong Kim, Hae Seong Jeong, Juntae Kim, Farouq Heidar Barido, Sung Ki Lee
Received March 12, 2019  Accepted July 1, 2019  
DOI: https://doi.org/10.5713/ajas.19.0205    [Accepted]
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Quality comparison of retorted Samgyetang made from white semi-broilers, commercial broilers, Korean native chickens, and old laying hens
Hae Seong Jeong, Dicky Tri Utama, Juntae Kim, Farouq Heidar Barido, Sung Ki Lee
Received March 12, 2019  Accepted August 3, 2019  
DOI: https://doi.org/10.5713/ajas.19.0203    [Accepted]
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Print ISSN: 1011-2367
Online ISSN: 1976-5517



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