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For: Song DH, Hwang YJ, Ham YK, Ha JH, Kim YR, Kim HW. Meat quality attributes and oxidation stability of loin chops from finishing gilts and cull sows. J Food Sci Technol 2020;57:3142-50. [PMID: 32624615 DOI: 10.1007/s13197-020-04348-y] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/05/2020] [Accepted: 03/13/2020] [Indexed: 10/24/2022]

For:	Song DH, Hwang YJ, Ham YK, Ha JH, Kim YR, Kim HW. Meat quality attributes and oxidation stability of loin chops from finishing gilts and cull sows. J Food Sci Technol 2020;57:3142-50. [PMID: 32624615 DOI: 10.1007/s13197-020-04348-y] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/05/2020] [Accepted: 03/13/2020] [Indexed: 10/24/2022]

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(The first 100,000 artilces are displayed in RCA.)