Sensory Attributes, Microbial Activity, Fatty Acid Composition and Meat Quality Traits of Hanwoo Cattle Fed a Diet Supplemented with Stevioside and Organic Selenium
Shin, Y.G.; Rathnayake, D.; Mun, H.S.; Dilawar, M.A.; Pov, S.; Yang, C.J. Sensory Attributes, Microbial Activity, Fatty Acid Composition and Meat Quality Traits of Hanwoo Cattle Fed a Diet Supplemented with Stevioside and Organic Selenium. Foods 2021, 10, 129. https://doi.org/10.3390/foods10010129
Shin YG, Rathnayake D, Mun HS, Dilawar MA, Pov S, Yang CJ. Sensory Attributes, Microbial Activity, Fatty Acid Composition and Meat Quality Traits of Hanwoo Cattle Fed a Diet Supplemented with Stevioside and Organic Selenium. Foods. 2021; 10(1):129. https://doi.org/10.3390/foods10010129
Chicago/Turabian StyleShin, Yong G., Dhanushka Rathnayake, Hong S. Mun, Muhammad A. Dilawar, Sreynak Pov, and Chul J. Yang. 2021. "Sensory Attributes, Microbial Activity, Fatty Acid Composition and Meat Quality Traits of Hanwoo Cattle Fed a Diet Supplemented with Stevioside and Organic Selenium" Foods 10, no. 1: 129. https://doi.org/10.3390/foods10010129