Study on Ways to Improve the Quality of Black Goat Meat Jerky and Reduce Goaty Flavor through Various Spices.
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| Title: | Study on Ways to Improve the Quality of Black Goat Meat Jerky and Reduce Goaty Flavor through Various Spices. |
|---|---|
| Authors: | Choi DM; Department of Animal Resources Science, Kongju National University, Yesan 32439, Korea., Kim HY; Department of Animal Resources Science, Kongju National University, Yesan 32439, Korea.; Resources Science Research, Kongju National University, Yesan 32439, Korea., Lee SH; Department of Animal Science, Chungbuk National University, Cheongju 28644, Korea. |
| Source: | Food science of animal resources [Food Sci Anim Resour] 2024 May; Vol. 44 (3), pp. 635-650. Date of Electronic Publication: 2024 May 01. |
| Publication Type: | Journal Article |
| Journal Info: | Publisher: Korean Society for Food Science of Animal Resources Country of Publication: Korea (South) NLM ID: 101742126 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 2636-0780 (Electronic) Linking ISSN: 26360772 NLM ISO Abbreviation: Food Sci Anim Resour Subsets: PubMed not MEDLINE |
| Database: | MEDLINE Ultimate |
| FullText | Text: Availability: 0 |
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| Header | DbId: mdl DbLabel: MEDLINE Ultimate An: 38765278 AccessLevel: 2 PubType: Academic Journal PubTypeId: academicJournal PreciseRelevancyScore: 0 |
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| Items | – Name: Title Label: Title Group: Ti Data: Study on Ways to Improve the Quality of Black Goat Meat Jerky and Reduce Goaty Flavor through Various Spices. – Name: Author Label: Authors Group: Au Data: <searchLink fieldCode="AU" term="%22Choi+DM%22">Choi DM</searchLink>; Department of Animal Resources Science, Kongju National University, Yesan 32439, Korea.<br /><searchLink fieldCode="AU" term="%22Kim+HY%22">Kim HY</searchLink>; Department of Animal Resources Science, Kongju National University, Yesan 32439, Korea.; Resources Science Research, Kongju National University, Yesan 32439, Korea.<br /><searchLink fieldCode="AU" term="%22Lee+SH%22">Lee SH</searchLink>; Department of Animal Science, Chungbuk National University, Cheongju 28644, Korea. – Name: TitleSource Label: Source Group: Src Data: <searchLink fieldCode="JN" term="%22101742126%22">Food science of animal resources</searchLink> [Food Sci Anim Resour] 2024 May; Vol. 44 (3), pp. 635-650. <i>Date of Electronic Publication: </i>2024 May 01. – Name: TypePub Label: Publication Type Group: TypPub Data: Journal Article – Name: TitleSource Label: Journal Info Group: Src Data: <i>Publisher: </i><searchLink fieldCode="PB" term="%22Korean+Society+for+Food+Science+of+Animal+Resources%22">Korean Society for Food Science of Animal Resources </searchLink><i>Country of Publication: </i>Korea (South) <i>NLM ID: </i>101742126 <i>Publication Model: </i>Print-Electronic <i>Cited Medium: </i>Internet <i>ISSN: </i>2636-0780 (Electronic) <i>Linking ISSN: </i><searchLink fieldCode="IS" term="%2226360772%22">26360772 </searchLink><i>NLM ISO Abbreviation: </i>Food Sci Anim Resour <i>Subsets: </i>PubMed not MEDLINE |
| PLink | https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=mdl&AN=38765278 |
| RecordInfo | BibRecord: BibEntity: Identifiers: – Type: doi Value: 10.5851/kosfa.2024.e8 Languages: – Code: eng Text: English PhysicalDescription: Pagination: StartPage: 635 Titles: – TitleFull: Study on Ways to Improve the Quality of Black Goat Meat Jerky and Reduce Goaty Flavor through Various Spices. Type: main BibRelationships: HasContributorRelationships: – PersonEntity: Name: NameFull: Choi DM – PersonEntity: Name: NameFull: Kim HY – PersonEntity: Name: NameFull: Lee SH IsPartOfRelationships: – BibEntity: Dates: – D: 01 M: 05 Text: 2024 May Type: published Y: 2024 Identifiers: – Type: issn-electronic Value: 2636-0780 Numbering: – Type: volume Value: 44 – Type: issue Value: 3 Titles: – TitleFull: Food science of animal resources Type: main |
| ResultId | 1 |
