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[학술논문] Effects of Kaolinite (Macsumsuk) and Herb Mixtures on the Quality and Physicochemical Properties of Pork

...kg). Back-fat thickness of the Control animals (23.2±1.03 mm) was significantly greater than that ofthe various treatment groups (p<0.01). Numeric values representing the carcass yield and quality grade were higher for allthe treated groups than the Control group, thought the difference was not statistically significant. Crude fat content was sig-nificantly higher in the Control group (2...

#Macsumsuk #herb mixtures #pigs #yield grade #quality grade #김병기 #황은경 #정대진 #Jae-jung Ha #오동엽 #최창본

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[학술논문] Effects of Kaolinite (Macsumsuk) and Herb Mixtures on the Quality and Physicochemical Properties of Pork

...kg). Back-fat thickness of the Control animals (23.2±1.03 mm) was significantly greater than that ofthe various treatment groups (p<0.01). Numeric values representing the carcass yield and quality grade were higher for allthe treated groups than the Control group, thought the difference was not statistically significant. Crude fat content was sig-nificantly higher in the Control group (2...

#Macsumsuk #herb mixtures #pigs #yield grade #quality grade #김병기 #황은경 #정대진 #Jae-jung Ha #오동엽 #최창본

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