Articles citing this paper
Effect of cut type and post-mortem ageing on the technological quality, textural profile and sensory characteristics of horse meat
PilNam Seong A , Kuyng Mi Park A , SooHyun Cho A , Geun Ho Kang A , Hyun Seok Chae A , Beom Young Park A and Hoa Van Ba A B
+ Author Affiliations
- Author Affiliations
A Animal Products and Processing Division, National Institute of Animal Science, 564 Omokchun-dong, Kwonsun-gu, Suwon 441-706, Republic of Korea.
B Corresponding author. Email: hoavanba@jbnu.ac.kr
Animal Production Science 56(9) 1551-1559 https://doi.org/10.1071/AN14545
Submitted: 2 May 2014 Accepted: 9 March 2015 Published: 16 June 2015
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