Comparison of Effects of Two Aging Methods on the Physicochemical Traits of Pork Loin
Author:
Publisher
Korean Society for Food Science of Animal Resources
Subject
Animal Science and Zoology,Food Science
Link
http://www.kosfaj.org/download/download_pdf?doi=10.5851/kosfa.2020.e22
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3. Dry aging of beef in a bag highly permeable to water vapour;Ahnström;Meat Sci,2006
4. Effect of modified atmosphere packaging and temperature on the shelf life of sliced pastirma produced from frozen/thawed meat;Aksu;J Muscle Foods,2005
5. Dry-aging improves meat quality attributes of grass-fed beef loins;Berger;Meat Sci,2018
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