Effects of Aging Methods and Periods on Quality Characteristics of Beef
Author:
Funder
Ministry of Agriculture, Food and Rural Affairs
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.2022.e63
Reference30 articles.
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4. Flavour perception of oxidation in beef;Campo;Meat Sci,2006
5. Effect of dry aging condition on yield, microbial growth and storage stability of bottom round muscle from hanwoo beef;Cho;Ann Anim Resour Sci,2018
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