Effects of Mixed Bone and Brisket Meat on Physico-Chemical Characteristics of Shank Bone and Rib Extracts from Hanwoo

Published 2016 View Full Article

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Title
Effects of Mixed Bone and Brisket Meat on Physico-Chemical Characteristics of Shank Bone and Rib Extracts from Hanwoo
Authors
Keywords
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Journal
Korean Journal for Food Science of Animal Resources
Volume 36, Issue 1, Pages 61-67
Publisher
Korean Society for Food Science of Animal Resources
Online
2016-03-21
DOI
10.5851/kosfa.2016.36.1.61

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