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Texture Characteristics of Horse Meat for the Elderly Based on the Enzyme Treatment

Published Online: 2020-01-01

Published Print: 2020-01

Authors

Kim, Dah-Sol https://orcid.org/0000-0002-2103-3106
Joo, Nami https://orcid.org/0000-0002-8205-0399
Funding

Funding for this research was provided by:

Korea Institute of Planning and Evaluation for Technology in Food, Agriculture and Forestry (#317001-03)
License Information

License valid from 2020-01-01
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Publication History

Received: 2019-08-05

Accepted: 2019-11-07

Document is current