머루주 박의 급여가 돈육 등심의 품질에 미치는 영향

This study was carried out to investigate the feeding effect of wild grape wine by-products on pork qualities. The chemical composition, volatile basic nitrogen, thiobarbituric acid reactive substances and pH were not significantly different between control and wild grape pork, but the cholesterol a...

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Veröffentlicht in:	Korean journal for food science of animal resources 2005, Vol.25 (2), p.168-174
Hauptverfasser:	정인철, 문윤희, Jung In-Chul, Moon Yoon-Hee
Format:	Artikel
Sprache:	kor
Online-Zugang:	Volltext
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