Fungal Biostarter Effect on the Quality of Dry-Aged Beef
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DOI: 10.3390/foods12061330
Abstract: Meat aging is a process consisting of its storage in specific conditions which leads to an increase in its organoleptic qualities. The most common method of meat aging is the wet vacuum-bag based method, whereas… read more here.
Keywords: quality; fungal biostarter; aged beef; quality dry ... See more keywords