Effect of Dry Maturation Time and the Curing Composition on Proteins in High Quality Beef
Meat quality largely depends on the maturation conditions and natural biochemical processes that affect its taste, aroma, tenderness, and technological properties. Dry maturation and technological processing attract a lot of scientific attention. The research objective was to study the effect of dry...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Kemerovo State University
2022-04-01
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| Series: | Техника и технология пищевых производств |
| Subjects: | |
| Online Access: | https://fptt.ru/en/issues/20192/20149/ |
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