Changes in free amino acids and hardness in round of Okinawan delivered cow beef during dry- and wet-aging processes
Crossref DOI link: https://doi.org/10.1186/s40781-018-0180-x
Published Online: 2018-09-25
Published Print: 2018-12
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Hanagasaki, Takashi http://orcid.org/0000-0002-4151-8506
Asato, Naokazu