Influence of Ageing Time and Method on Beef Quality and Safety.

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第一作者： Sara,Khazzar

第一单位： Department of Animal Medicine, Production and Health, University of Padova, 35020 Padova, Italy.

作者： Sara,Khazzar ^[1] ; Severino,Segato ^[1] ; Giorgia,Riuzzi ^[1] ; Lorenzo,Serva ^[1] ; Elisabetta,Garbin ^[1] ; Gabriele,Gerardi ^[1] ; Sandro,Tenti ^[1] ; Massimo,Mirisola ^[1] ; Paolo,Catellani ^[1]

作者单位： Department of Animal Medicine, Production and Health, University of Padova, 35020 Padova, Italy. ^[1]

关键词 beef dry ageing meat colour meat microbiological count meat tenderness peroxide value vacuum bag ageing

DOI 10.3390/foods12173250

PMID 37685182

发布时间 2023-09-11

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Foods (Basel, Switzerland)

2023年12卷17期

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Influence of Ageing Time and Method on Beef Quality and Safety.

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Influence of Ageing Time and Method on Beef Quality and Safety.

Foods (Basel, Switzerland)

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Foods (Basel, Switzerland)

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