The effect of quality grade and muscle on collagen contents and tenderness of intramuscular connective tissue and myofibrillar protein for Hanwoo beef

Asian-Australasian Journal of Animal Sciences

Volumn 19, Issue 7, 2006, Pages 1059-1064

  Moon, S S ^a  

^a Konyang University   (South Korea)

Author keywords

Collagen; Hanwoo Beef; IMCT; Quality Grade; WBSF

Indexed keywords

EID: 33747111634     PISSN: 10112367     EISSN: None     Source Type: Journal    
DOI: 10.5713/ajas.2006.1059     Document Type: Article

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