Effects of glycozyme addition on fatty acid and meat quality characteristics of growing pigs
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Munezero,Olivier,
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Kim,In Ho
피인용문헌(Cited by)
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"Relationship between the pH of semispinalis capitis muscle and the quality properties of pork shoulder butt and belly slices"
Food chemistry : X,
vol. 23
p.101704-.
2024.
doi:10.1016/j.fochx.2024.101704