연구동향 분석

Comparison of meat quality, fatty acid composition and aroma volatiles of dry-aged beef from Hanwoo cows slaughtered at 60 or 80 months old

Utama, Dicky Tri Kim, Yeong Jong Jeong, Hae Seong Kim, Juntae Barido, Farouq Heidar Lee, Sung Ki 2020년

논문상세정보
인용/피인용
' Comparison of meat quality, fatty acid composition and aroma volatiles of dry-aged beef from Hanwoo cows slaughtered at 60 or 80 months old' 의 주제별 논문영향력
논문영향력 선정 방법
논문영향력 요약
주제
  • 축산
  • Aroma
  • Consumer Acceptance
  • Low-grade Beef
  • Physicochemical Properties
  • tenderness
동일주제 총논문수 논문피인용 총횟수 주제별 논문영향력의 평균
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