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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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| Yayımlandı: | J Anim Sci Technol |
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| Asıl Yazarlar: | , , , , |
| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
BioMed Central
2016
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| Konular: | |
| Online Erişim: | 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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