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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
Asian-Australas J Anim Sci. 2020;33(1):157-165.   Published online July 1, 2019
DOI: https://doi.org/10.5713/ajas.19.0205

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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
Asian-Australasian Journal of Animal Sciences. 2020;33(1):157-165   Crossref logo
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Comparison of meat quality, fatty acid composition and aroma volatiles of Chikso and Hanwoo beef
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