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KMID : 1025520040460040659
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Journal of Animal Science and Technology
2004 Volume.46 No. 4 p.659 ~ p.666
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Meat Quality of Highly Marbled Imported Beef with Reference to Hanwoo Beef
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Hwang In-Ho
Park Beom-Young
Cho S. H.
Kim JIn-Hyoung
Lee Jong-Moon
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Abstract
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KEYWORD
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Breed, Marbling, WB-shear force, Fatty acid, Sensory characteristics
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