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Control of fresh meat quality through manipulation of muscle fiber characteristicsopen access

Joo, S. T.; Kim, G. D.; Hwang, Y. H.; Ryu, Y. C.

ArticleIssue Date2013CitationMEAT SCIENCE, v.95, no.4, pp 828 - 836PublisherELSEVIER SCI LTD
SCISCIESCOPUS
Skeletal muscle fiber type and myofibrillar proteins in relation to meat quality

Lee, S. H.; Joo, S. T.; Ryu, Y. C.

ArticleIssue Date2010CitationMEAT SCIENCE, v.86, no.1, pp 166 - 170PublisherELSEVIER SCI LTD
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