Physicochemical properties of crust derived from dry-aged Holstein and Hanwoo loin
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DOI: 10.5187/jast.2020.62.5.692
Abstract: Abstract This study evaluated the quality characteristics of crust derived from dry-aged Holstein and Hanwoo loins and their effects on food as additives. With respect to physicochemical properties, we examined the proximate composition, pH value,… read more here.
Keywords: hanwoo crust; crust significantly; holstein; dry aged ... See more keywords