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Effects of two aging methods and temperature on meat quality of pork belly from purebred Berkshire and crossbred Landrace × Yorkshire × Duroc (LYD) pigs
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| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | 진상근 | - |
| dc.date.accessioned | 2023-08-04T09:41:58Z | - |
| dc.date.available | 2023-08-04T09:41:58Z | - |
| dc.date.issued | 2019-05-23 | - |
| dc.identifier.uri | https://scholarworks.gnu.ac.kr/handle/sw.gnu/60719 | - |
| dc.title | Effects of two aging methods and temperature on meat quality of pork belly from purebred Berkshire and crossbred Landrace × Yorkshire × Duroc (LYD) pigs | - |
| dc.type | Conference | - |
| dc.citation.title | 51차 한국축산식품학회 학술발표회 | - |
| dc.citation.conferenceName | 한국축산식품학회 학술발표회 | - |
| dc.citation.conferencePlace | 대한민국 | - |
| dc.citation.conferencePlace | 전남대 | - |
| dc.citation.conferenceDate | 2019-05-23 ~ 2019-05-25 | - |
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