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Comparative effects of dry-aging and wet-aging on physicochemical properties and digestibility of Hanwoo beef
Ji-Han Kim, Tae-Kyung Kim, Dong-Min Shin, Hyun-Wook Kim, Young-Boong Kim, Yun-Sang Choi
Asian-Australas J Anim Sci. 2020;33(3):501-505.   Published online August 3, 2019
DOI: https://doi.org/10.5713/ajas.19.0031

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Comparative effects of dry-aging and wet-aging on physicochemical properties and digestibility of Hanwoo beef
Asian-Australasian Journal of Animal Sciences. 2020;33(3):501-505   Crossref logo
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Effects of Different Moisture-Permeable Packaging on the Quality of Aging Beef Compared with Wet Aging and Dry Aging
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Effects of USDA beef quality grade, muscle, and wet-aging on raw proximate composition and lipid oxidation by-products
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