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Dry aging of beef; Review
The present review has mainly focused on the specific parameters including aging (aging days, temperature, relative humidity, and air flow), eating quality (flavor, tenderness and juiciness), microbiological quality and economic (shrinkage, retail yields and cost) involved beef dry aging process. Dr...
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| Publicado no: | J Anim Sci Technol |
|---|---|
| Main Authors: | , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
BioMed Central
2016
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4872334/ https://ncbi.nlm.nih.gov/pubmed/27200180 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1186/s40781-016-0101-9 |
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