Inosinic acid, inosine and hypoxanthine content of Hanwoo deep pectoralis subjected to different cooking methods
S. K. Lee, D. T. Utama, H. Jeong and A. Jang
International Congress of Meat Science and Technology
International Congress of Meat Science and Technology
Inosinic acid, inosine and hypoxanthine content of Hanwoo deep pectoralis subjected to different cooking methods
S. K. Lee, D. T. Utama, H. Jeong and A. Jang