reference/32439546

Predicate	Object
contentType	Journal Article
endingPage	387
issn	2636-0772 2636-0780
issueIdentifier	3
pageRange	379-387
publicationName	Food Science of Animal Resources
startingPage	379
hasFundingAgency	http://rdf.ncbi.nlm.nih.gov/pubchem/organization/MD5_cb3019e9efb4cd8270b93369b3e07871
bibliographicCitation	Hwang YH, Sabikun N, Ismail I, Joo ST. Changes in Sensory Compounds during Dry Aging of Pork Cuts. Food Sci Anim Resour. 2019 Jun;39(3):379–87. PMID: 31304467; PMCID: PMC6612786.
creator	http://rdf.ncbi.nlm.nih.gov/pubchem/author/ORCID_0000-0003-4820-8292 http://rdf.ncbi.nlm.nih.gov/pubchem/author/ORCID_0000-0003-3687-3535 http://rdf.ncbi.nlm.nih.gov/pubchem/author/ORCID_0000-0002-5483-2828 http://rdf.ncbi.nlm.nih.gov/pubchem/author/ORCID_0000-0002-0659-4626
date	201906
identifier	https://pubmed.ncbi.nlm.nih.gov/31304467 https://doi.org/10.5851/kosfa.2019.e29 https://pubmed.ncbi.nlm.nih.gov/PMC6612786
isPartOf	https://portal.issn.org/resource/ISSN/2636-0780 https://portal.issn.org/resource/ISSN/2636-0772 http://rdf.ncbi.nlm.nih.gov/pubchem/journal/48406
language	English
source	https://www.crossref.org/ https://pubmed.ncbi.nlm.nih.gov/
title	Changes in Sensory Compounds during Dry Aging of Pork Cuts
discussesAsDerivedByTextMining	http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID135398638 http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID135398641

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