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The Effect of Change in Meat Quality Parameters on Pig Longissimus dorsi Muscle by the Addition of Fermented Persimmon Shell Diet
The Effect of Change in Meat Quality Parameters on Pig Longissimus dorsi Muscle by the Addition of Fermented Persimmon Shell Diet
Detailed Information
- 자료유형
- 보고서
- ISSN
- 10112367
- 서명/저자
- The Effect of Change in Meat Quality Parameters on Pig Longissimus dorsi Muscle by the Addition of Fermented Persimmon Shell Diet / Hoi-Yun Kim
- 형태사항
- pp. 286-291
- 키워드
- EFFECT CHANGE MEAT QUALITY PARAMETERS PIG LONGISSIMUS DORSI MUSCLE ADDITION FERMENTED PERSIMMON SHELL DIET
- 기타저자
- Hoi-Yun Kim
- 모체레코드
- 모체정보확인
- Control Number
- shingu:231818
MARC
008051128s2006 US a a ENG■022 ▼a10112367
■245 ▼aThe Effect of Change in Meat Quality Parameters on Pig Longissimus dorsi Muscle by the Addition of Fermented Persimmon Shell Diet▼dHoi-Yun Kim
■300 ▼app. 286-291
■653 ▼aEFFECT▼aCHANGE▼aMEAT▼aQUALITY▼aPARAMETERS▼aPIG▼aLONGISSIMUS▼aDORSI▼aMUSCLE▼aADDITION▼aFERMENTED▼aPERSIMMON▼aSHELL▼aDIET
■700 ▼aHoi-Yun Kim
■773 ▼tAsian-Australasian Journal of Animal Sciences▼g2006년 2월호 (제19권 2호)▼d2006, 02
■SIS ▼aS026805▼b64636▼h4▼s2▼fP
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