Effect of freeze–thaw cycles on physicochemical properties and color stability of beef semimembranosus muscle
Authors:
- Jin-Yeon JeongJJJin-Yeon Jeong
- Gap-Don KimGKGap-Don Kim
- Han-Sul YangHYHan-Sul Yang
- Seon-Tea JooSJSeon-Tea Joo
- 1 December 2011
- journal article
- Published by Elsevier in Food Research International
- Vol. 44 (10) , 3222-3228
Abstract
No abstract availableKeywords
Funding Information
- Ministry of Education and Human Resources Development
- Rural Development Administration (200905FP001)
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