Effect of Penicillium candidum and Penicillium nalgiovense and their combination on the physicochemical and sensory quality of dry-aged beef.
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DOI: 10.2139/ssrn.4037399
Abstract: This study was designed to investigate the effect of starter culture on the improvement of physicochemical and sensory properties of dry-aged beef. Penicillium nalgiovense and Penicillium candidum were used as single starter cultures and mixed… read more here.
Keywords: effect; penicillium; aged beef; penicillium candidum ... See more keywords