Microbial, Physicochemical Profile and Sensory Perception of Dry-Aged Beef Quality: A Preliminary Portuguese Contribution to the Validation of the Dry Aging Process

AuthID
 P-00Z-R8H
6
Author(s)
Ribeiro, A
·
Soares, K
·
Silva, F
·
Tipo de Documento
Article
Year published
2023
Publicado
in FOODS
Volume: 12, Número: 24, Páginas: 4514 (12)
Indexing
Wos®
Scopus®
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Pubmed®
Google Scholar®
Publication Identifiers
Pubmed: 38137318
SCOPUS: 2-s2.0-85180709197
Wos: WOS:001132135200001
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