Quality Improvement of Pork Loin by Dry Aging.
Lee CW, Lee JR, Kim MK, Jo C, Lee KH, You I, Jung S.
Lee CW, et al. Among authors: jung s.
Korean J Food Sci Anim Resour. 2016;36(3):369-76. doi: 10.5851/kosfa.2016.36.3.369. Epub 2016 Jun 30.
Korean J Food Sci Anim Resour. 2016.
PMID: 27433108
Free PMC article.