四种韩国本土牛种的腰长肌质量特性和风味相关成分

IF 4.2 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Van-Ba Hoa, Dong-Gyun Kim, Dong-Heon Song, Ji-Hun Ko, Hyun-Wook Kim, In-Seon Bae, Yunseok Kim, Soo-Hyun Cho
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Quality properties and flavor-related components of beef longissimus lumborum muscle from four Korean native cattle breeds
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来源期刊
Food Science of Animal Resources
Food Science of Animal Resources Agricultural and Biological Sciences-Animal Science and Zoology
CiteScore
6.70
自引率
6.70%
发文量
75
期刊介绍: Food Science of Animal Resources (Food Sci. Anim. Resour.) is an international, peer-reviewed journal publishing original research and review articles on scientific and technological aspects of chemistry, biotechnology, processing, engineering, and microbiology of meat, egg, dairy, and edible insect/worm products.
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