Effects of castration and high pressure reaction on fatty acid compositions and volatile compounds in Korean native goat meat

Effects of castration and high pressure reaction on fatty acid compositions and volatile compounds in Korean native goat meat
G.H. Kang, S.W. Kim, S..H. Choi, Y.J. Kim, S.H. Cho, P.N. Seong, B.Y. Park, S.G. Jeong, S.M. Kang, H.S. Kim and D.H. Kim