Cite
HARVARD Citation
Hwang, S. et al. (2022). Changes in physicochemical properties and bacterial communities in aged Korean native cattle beef during cold storage. Food science & nutrition. 10 (8), pp. 2590-2600. [Online].
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Hwang, S. et al. (2022). Changes in physicochemical properties and bacterial communities in aged Korean native cattle beef during cold storage. Food science & nutrition. 10 (8), pp. 2590-2600. [Online].