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Study on the Correlations between Quality Indicators of Dry-Aged Beef and Microbial Succession during Fermentation

Yuliang Cheng1, Yiyun Meng1, Lin Xu1

  • 1State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.

Foods (Basel, Switzerland)
|May 25, 2024
PubMed

Keywords:
beefdry agingflavormicrobial successiontexture

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