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Storage Stability of Vacuum-packaged Dry-aged Beef during Refrigeration at 4°C
Although the production of dry-aged beef has been increasing, most purveyors are unaware of the changes in quality that ensue after completion of the aging period and do not adhere to specific guidelines for its packaging and storage. The objective of this study was to investigate the storage stabil...
Zapisane w:
| Wydane w: | Food Sci Anim Resour |
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| Główni autorzy: | , , , , , |
| Format: | Artigo |
| Język: | Inglês |
| Wydane: |
Korean Society for Food Science of Animal Resources
2019
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| Hasła przedmiotowe: | |
| Dostęp online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6533398/ https://ncbi.nlm.nih.gov/pubmed/31149668 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2019.e21 |
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