Résultat(s) 1 - 9 résultats de 9 pour la requête 'Utama, Dicky Tri', Temps de recherche: 2,51s Affiner les résultats
  1. 1
    Comparison of meat quality, fatty acid composition and aroma volatiles of dry-aged beef from Hanwoo cows slaughtered at 60 or 80 months old

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  2. 2
    Quality comparison of retorted Samgyetang made from white semi-broilers, commercial broilers, Korean native chickens, and old laying hens
    Autres auteurs: “...Utama, Dicky Tri...”

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  3. 3
    The effect of finishing diet supplemented with methionine/lysine and methionine/α-tocopherol on performance, carcass traits and meat quality of Hanwoo steers
    Autres auteurs: “...Utama, Dicky Tri...”

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  4. 4
    Comparison of meat quality, fatty acid composition and aroma volatiles of Chikso and Hanwoo beef

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  5. 5
    Effects of cooking method and final core-temperature on cooking loss, lipid oxidation, nucleotide-related compounds and aroma volatiles of Hanwoo brisket

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  6. 6
    Effects of high-pressure processing on taste-related ATP breakdown compounds and aroma volatiles in grass-fed beef during vacuum aging

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  7. 7
    High pressure processing for dark-firm-dry beef effect on physical properties and oxidative deterioration during refrigerated storage

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  8. 8
    Antioxidant Enzyme Activity, Iron Content and Lipid Oxidation of Raw and Cooked Meat of Korean Native Chickens and Other Poultry
    Autres auteurs: “...Utama, Dicky Tri...”

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  9. 9
    Effects of Replacing Pork Back Fat with Canola and Flaxseed Oils on Physicochemical Properties of Emulsion Sausages from Spent Layer Meat
    Autres auteurs: “...Utama, Dicky Tri...”

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