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Effects of cooking conditions on the physicochemical and sensory characteristics of dry- and wet-aged beef: Dongheon Lee, Hyun Jung Lee, Ji Won Yoon, Minkyung Ryu, Cheorun Jo; Anim Biosci. 2021;34(10):1705-1716. Published online January 20, 2021; DOI: https://doi.org/10.5713/ab.20.0852
Web of Science 11 Crossref 11; Full text PubReader ePub PDF


Comparative effects of dry-aging and wet-aging on physicochemical properties and digestibility of Hanwoo beef: Ji-Han Kim, Tae-Kyung Kim, Dong-Min Shin, Hyun-Wook Kim, Young-Boong Kim, Yun-Sang Choi; Asian-Australas J Anim Sci. 2020;33(3):501-505. Published online August 3, 2019; DOI: https://doi.org/10.5713/ajas.19.0031
Web of Science 17 Crossref 19; Full text PubReader ePub PDF

ANIMAL
BIOSCIENCE

Impact Factor: 2.2(Q₂)
SJR: 0.613
(Q₁ in Animal Sci
/ Vet Sci)
Print ISSN: 2765-0189
Online ISSN: 2765-0235

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