Effects of high pressure processing on fatty acid composition and volatile compounds in Korean native black goat meat

✍ Scribed by Kang, Geunho; Cho, Soohyun; Seong, Pilnam; Park, Beomyoung; Kim, Sangwoo; Kim, Donghun; Kim, Youngjun; Kang, Sunmun; Park, Kyoungmi

• Book ID: 120366250
• Publisher: Elsevier Science
• Year: 2013
• Tongue: English
• Weight: 519 KB
• Volume: 94
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2013.03.034