한우암소의산차가등심과우둔부위의육질및성분조성에미치는영향
조수현， 성필남， 강근호， 권응기， 조영무… - 동물자원 …, 2012 - db.koreascholar.com
Page 1. Meat quality of Hanwoo Cow by Different Parity Group 95 Ι. 서론 소비자들은
좋은 육질의 쇠고기를 원하는데 그 중에서도 연도, 향미 및 다즙성을 가장 중용한 식감
기준으로 판단한 다(Banovic 등, 2009; Grunert 등, 2004). ...
좋은 육질의 쇠고기를 원하는데 그 중에서도 연도, 향미 및 다즙성을 가장 중용한 식감
기준으로 판단한 다(Banovic 등, 2009; Grunert 등, 2004). ...
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