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Author: Dashmaa Dashdorj
3 Articles are founded.
Volatile Flavor Components as a Function of Electrical Stimulation and Chiller Aging for m. longissimus and biceps femoris of Hanwoo Beef
Food Sci Anim Resour 2019;39(3):474-493.
https://doi.org/10.5851/kosfa.2019.e43
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https://doi.org/10.5851/kosfa.2019.e43
Effect of High-pressure Processing on the Quality Characteristics and Shelf-life Stability of Hanwoo Beef Marinated with Various Sauces
Korean J Food Sci Anim Resour 2018;38(4):679-692.
https://doi.org/10.5851/kosfa.2018.e4
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https://doi.org/10.5851/kosfa.2018.e4
Effect of the Calpain System on Volatile Flavor Compounds in the Beef Longissimus lumborum Muscle
Korean J Food Sci Anim Resour 2018;38(3):515-529.
https://doi.org/10.5851/kosfa.2018.38.3.515
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https://doi.org/10.5851/kosfa.2018.38.3.515