A combination of postmortem ageing and sous vide cooking following by blowtorching and oven roasting for improving the eating quality and acceptance of low quality grade Hanwoo striploin
Seung-Hoon Jwa (Jwa SH), Yong-An Kim (Kim YA), Van-Ba Hoa (Hoa VB), In-Ho Hwang (Hwang IH)
Asian-Australas J Anim Sci. 2020;33(8):1339-1351.   Published online 2019 Nov 12     DOI: https://doi.org/10.5713/ajas.19.0667
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