Articles citing this paper
Effect of marbling and chilled ageing on meat-quality traits, volatile compounds and sensory characteristics of beef longissimus dorsi muscle
Hoa Van Ba A B , Cynthia M. Oliveros B , KyoungMi Park B , Dashmaa Dashdorj B and Inho Hwang B C
+ Author Affiliations
- Author Affiliations
A Animal Products and Processing Division, National Institute of Animal Science, 1500 kongjwipatjwi-ro, Iseo-Myeon, Wanju-gun, Jeollabuk-do, 565-851, Republic of Korea.
B Department of Animal Science, Chonbuk National University, Jeonju, 561-756, Republic of Korea.
C Corresponding author. Email: inho.hwang@jbnu.ac.kr
Animal Production Science 57(5) 981-992 https://doi.org/10.1071/AN15676
Submitted: 30 September 2015 Accepted: 15 February 2016 Published: 15 June 2016
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