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[해외논문] The dry aged beef paradox: Why dry aging is sometimes not better than wet aging

Meat science, v.172, 2021년, pp.108355 -   

Terjung, Nino (Corresponding author.) ,  Witte, Franziska ,  Heinz, Volker

Abstract AI-Helper 아이콘AI-Helper

Abstract An increasing consumer demand for a higher quality and eating experience has led to a revisit to the dry aging process. Therefore, research also focuses on the effects of different dry aging methods and aims to improve the dry aging process. However, an optimal process cannot be defined an...

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참고문헌 (107)

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