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Tenderness Survey of Branded Hanwoo Beef - 2007: Assessment of Warner-Bratzler Shear for Hanwoo Beef by Quality Grade and Subprimal Cuts

机译：品牌Hanwoo Beef - 2007年温柔调查：由优质级和副本削减的汉沃牛肉的战士 - 布拉茨勒剪的评估

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Jin-Hyoung Kim; Pil-Nam Seong; Soo-Hyun Cho; Da-Woon Jeong; Tae-Sik In; Jin-Hyung Jeong; Beom-Young Park; Jong-Moon Lee; Dong-Hun Kim; Chong-Nam Ahn;
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1. National beef tenderness survey - 2006: Assessment of Warner-Bratzler shear and sensory panel ratings for beef from US retail and foodservice establishments [J] . K.L. Voges, C.L. Mason, J.C. Brooks, Meat Science . 2007,第3期

机译：全国牛肉嫩度调查-2006：对美国零售和餐饮业牛肉的Warner-Bratzler剪切力和感官评定值进行评估
2. National Beef Tenderness Survey - 2010: Warner-Bratzler shear force values and sensory panel ratings for beef steaks from United States retail and food service establishments. [J] . Guelker M. R, Haneklaus A. N, Brooks J. C, Journal of Animal Science . 2013,第2期

机译：《 2010年全国牛肉嫩度调查》：来自美国零售和食品服务机构的牛排的Warner-Bratzler剪切力值和感官面板等级。
3. National Beef Tenderness Survey–2010: Warner-Bratzler shear force values and sensory panel ratings for beef steaks from United States retail and food service establishments [J] . Savell?J. W. Journal of animal science . 2013,第2期

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4. Effects of Addition of Rhus verniciflua Stokes Extract and Gallic Acid on the Quality Characteristics of Hanwoo (Korean Cattle) Beef Patties Stored in High Oxygen-Modified Atmosphere Package [C] . Sun Moon Kang, Muhlisin, Won Hee Choi, ICoMST 2011;International conference of meat science and technology . 2012

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6. Effect of Quality Grade and Storage Time on the Palatability Physicochemical and Microbial Quality of Hanwoo Striploin Beef [O] . Dong-Gyun Yim, Yu-Jin Kim, Ku-Young Chung 2015

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Tenderness Survey of Branded Hanwoo Beef - 2007: Assessment of Warner-Bratzler Shear for Hanwoo Beef by Quality Grade and Subprimal Cuts

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