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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...
में बचाया:
| में प्रकाशित: | J Anim Sci Technol |
|---|---|
| मुख्य लेखकों: | , , , , |
| स्वरूप: | Artigo |
| भाषा: | Inglês |
| प्रकाशित: |
BioMed Central
2016
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| विषय: | |
| ऑनलाइन पहुंच: | 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 |
| टैग : |
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