The Effect of Pineapple and Honey Injection on Physicochemical Quality of Low Marbled Beef Without Compromising its Fresh Appearance

in 63rd International Congress of Meat Science and Technology
Autor:innen:
J.W. Yoon Department of Agricultural Biotechnology, Seoul National University, Seoul 08826, Republic of Korea; cheorun@snu.ac.kr

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D.G. Lee Department of Agricultural Biotechnology, Seoul National University, Seoul 08826, Republic of Korea; cheorun@snu.ac.kr

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H.J. Lee Department of Agricultural Biotechnology, Seoul National University, Seoul 08826, Republic of Korea; cheorun@snu.ac.kr

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J.H. Choe Department of Agricultural Biotechnology, Seoul National University, Seoul 08826, Republic of Korea; cheorun@snu.ac.kr

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C. Jo Department of Agricultural Biotechnology, Seoul National University, Seoul 08826, Republic of Korea; cheorun@snu.ac.kr

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Art:
Kapitel
Seiten:
332–333
DOI:
https://doi.org/10.3920/9789086868605_142

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