Effects of Dry Aging Times on the Quality of Yak Meat
To investigate the changes in the quality of yak meat at different dry aging times (7, 14, 21, 28 and 35 d), in this study, sensory evaluation, texture analysis, and GC-IMS were employed to investigate the changes in texture and flavor of yak meat during different dry aging periods. Additionally, PL...
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| Glavni autori: | , , , , , , , , |
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| Format: | Artigo |
| Jezik: | Chinês |
| Izdano: |
The editorial department of Science and Technology of Food Industry
2024-08-01
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| Serija: | Shipin gongye ke-ji |
| Teme: | |
| Online pristup: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023080046 |
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