Comparative effects of dry-aging and wet-aging on physicochemical properties and digestibility of Hanwoo beef
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DOI: 10.5713/ajas.19.0031
Abstract: Objective The purpose of this study was to investigate the effects of aging methods (AM) i.e. dry-aging (DA) and wet-aging (WA) on the physicochemical properties and in vitro digestibility of proteins in beef short loin.… read more here.
Keywords: beef; aging wet; wet aging; physicochemical properties ... See more keywords