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The Dry-aging and Heating Effects on Protein Characteristics of Beef Longissiumus Dorsi

Ji-Han Kim1, Ha-Jung Lee1, Dong-Min Shin1

  • 1Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.

Korean Journal for Food Science of Animal Resources
|November 28, 2018
PubMed

Keywords:
aggregationbeefcookingdigestibilitydry-aginghydrophobicity

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