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Sensory evaluations of porcine longissimus dorsi muscle: Relationships with postmortem meat quality traits and muscle fiber characteristics

✍ Scribed by Y.J. Nam; Y.M. Choi; S.H. Lee; J.H. Choe; D.W. Jeong; Y.Y. Kim; B.C. Kim

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

The relationship between muscle fiber ch

✍ Y.C. Ryu; B.C. Kim 📂 Article 📅 2005 🏛 Elsevier Science 🌐 English ⚖ 204 KB

Protein solubility is related to myosin

✍ Y.M. Choi; S.H. Lee; J.H. Choe; M.S. Rhee; S.K. Lee; S.T. Joo; B.C. Kim 📂 Article 📅 2010 🏛 Elsevier Science 🌐 English ⚖ 588 KB

EFFECTS OF MUSCLE MASS AND FIBER TYPE CO

✍ Y.-C. RYU; M.-H. LEE; S.-K. LEE; B.-C. KIM 📂 Article 📅 2006 🏛 John Wiley and Sons 🌐 English ⚖ 118 KB

EFFECT OF MYOSIN HEAVY CHAIN ISOFORMS ON

✍ Y.M. CHOI; Y.C. RYU; B.C. KIM 📂 Article 📅 2006 🏛 John Wiley and Sons 🌐 English ⚖ 150 KB

RELATIONSHIP BETWEEN SERUM ENDOCRINE FAC

✍ Y.-C. RYU; Y.-M. CHOI; Y. KO; B.-C. KIM 📂 Article 📅 2007 🏛 John Wiley and Sons 🌐 English ⚖ 79 KB

Corrigendum to “Protein solubility is re

✍ Y.M. Choi; S.H. Lee; J.H. Choe; M.S. Rhee; S.K. Lee; S.T. Joo; B.C. Kim 📂 Article 📅 2010 🏛 Elsevier Science 🌐 English ⚖ 60 KB