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Comparison of meat quality, fatty acid composition and aroma volatiles of dry-aged beef from Hanwoo cows slaughtered at 60 or 80 months old
Dicky Tri Utama, Yeong Jong Kim, Hae Seong Jeong, Juntae Kim, Farouq Heidar Barido, Sung Ki Lee
Anim Biosci. 2020;33(1):157-165.  Published online July 1, 2019
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Quality comparison of retorted Samgyetang made from white semi-broilers, commercial broilers, Korean native chickens, and old laying hens
Hae Seong Jeong, Dicky Tri Utama, Juntae Kim, Farouq Heidar Barido, Sung Ki Lee
Anim Biosci. 2020;33(1):139-147.  Published online August 3, 2019
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Effect of visual marbling levels in pork loins on meat quality and Thai consumer acceptance and purchase intent
Sawankamol Noidad, Rutcharin Limsupavanich, Suntaree Suwonsichon, Chanporn Chaosap
Anim Biosci. 2019;32(12):1923-1932.  Published online May 27, 2019
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Current situation and future prospects for beef production in Europe — A review
Jean-François Hocquette, Marie-Pierre Ellies-Oury, Michel Lherm, Christele Pineau, Claus Deblitz, Linda Farmer
Anim Biosci. 2018;31(7):1017-1035.  Published online May 24, 2018
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Fatty Acid Profiles and Sensory Properties of Longissimus dorsi, Triceps brachii, and Semimembranosus Muscles from Korean Hanwoo and Australian Angus Beef
S. H. Cho, B. Y. Park, J. H. Kim, I. H. Hwang, J. H. Kim, J. M. Lee
Anim Biosci. 2005;18(12):1786-1793.  Published online December 2, 2005
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Fat replacement by pecan nut and oregano oil and their impact on the physicochemical properties and consumer acceptability of frankfurters
Daniela Orozco, Alma Delia Alarcon-Rojo, Celia Chavez-Mendoza, Lorena Luna, Luis Manuel Carrillo-Lopez, Oswaldo Ronquillo
Received September 2, 2020  Accepted December 1, 2020  
DOI: https://doi.org/10.5713/ab.20.0622    [Accepted]
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