Effect of curing time on the physicochemical and sensory properties of beef jerky replaced salt with soy sauce, red pepper paste and soybean paste

von Lim, H J
Veröffentlicht in: Asian-Australasian journal of animal sciences (2014)

Comparison of live performance and meat quality parameter of cross bred (korean native black pig and landrace) pigs with different coat colors

von Hur, S J
Veröffentlicht in: Asian-Australasian journal of animal sciences (2013)