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  1. 1
    Effects of high pressure processing on fatty acid composition and volatile compounds in Korean native black goat meat

    Effects of high pressure processing on fatty acid composition and volatile compounds in Korean native black goat meat von Kang, Geunho, Cho, Soohyun, Seong, Pilnam, Park, Beomyoung, Kim, Sangwoo, Kim, Donghun, Kim, Youngjun, Kang, Sunmun, Park, Kyoungmi

    Veröffentlicht in Meat science

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  2. 2
    거세 및 비거세 유산양고기의 품질특성 비교

    거세 및 비거세 유산양고기의 품질특성 비교 von 강근호, 조수현, 성필남, 강선문, 박경미, 박범영, 김동훈, Kang, Geunho, Cho, Soohyun, Seong, Pilnam, Kang, Sunmun, Park, Kyoungmi, Park, Beomyoung, Kim, Donghun


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