발행물
컨퍼런스
Organized by Japan Society for Meat Science and Technology
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Dietary Onion Peels Enhance the Pork Quality
한국축산식품학회
The Effects of Non-vacuum Packaging and Submersion in Chilled Salt Water on Meat Quality of Pork Loin
Conjugated linoleic acid(CLA)의 급여기간이 계육의 품질 특성과 CLA 함량에 미치는 영향