Comparison of postmortem meat quality and consumer sensory characteristic evaluations, according to porcine quality classification

  • Yun Ju Nam
  • , Young Min Choi
  • , Da Woon Jeong
  • , Byoung Chul Kim*
    • *Corresponding author for this work

    Research output: Contribution to journal › Article › peer-review

    6 Citations (Scopus)

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    Keyphrases

    Food Science