Effects of persimmon peel supplementation on pork quality, palatability, fatty acid composition, and cholesterol level
Crossref DOI link: https://doi.org/10.1186/s40781-016-0114-4
Published Online: 2016-08-22
Published Print: 2016-12
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Lee, Sang Moo
Kim, Ik Heon
Choi, Young Min https://orcid.org/0000-0003-2376-7784
