Effect of muscle type and vacuum chiller aging period on the chemical compositions, meat quality, sensory attributes and volatile compounds of Korean native cattle beef.
- DOI
- 10.1111/asj.12100
- Published
- 2014 Feb
- Container
- Animal science journal = Nihon chikusan Gakkaiho
- Publisher
- Not recorded
- Open access
- unknown
Credibility signals
limited evidence Score 43/100 under policy 1.0.0. This is a metadata assessment, not a judgment of the paper's conclusions.
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Cite this work
BibTeX
@article{allodium:10.1111/asj.12100,
title = {Effect of muscle type and vacuum chiller aging period on the chemical compositions, meat quality, sensory attributes and volatile compounds of Korean native cattle beef.},
author = {Ba HV and Park K and Dashmaa D and Hwang I},
year = {2014},
journal = {Animal science journal = Nihon chikusan Gakkaiho},
doi = {10.1111/asj.12100},
url = {https://doi.org/10.1111/asj.12100}
}RIS
TY - JOUR TI - Effect of muscle type and vacuum chiller aging period on the chemical compositions, meat quality, sensory attributes and volatile compounds of Korean native cattle beef. AU - Ba HV AU - Park K AU - Dashmaa D AU - Hwang I PY - 2014 JO - Animal science journal = Nihon chikusan Gakkaiho DO - 10.1111/asj.12100 UR - https://doi.org/10.1111/asj.12100 ER -
APA
HV, B., K, P., D, D., & I, H. (2014). Effect of muscle type and vacuum chiller aging period on the chemical compositions, meat quality, sensory attributes and volatile compounds of Korean native cattle beef.. Animal science journal = Nihon chikusan Gakkaiho. https://doi.org/10.1111/asj.12100
Source records
- pubmed · retrieved 2026-09-27T16:20:22.816Z