The effect of dry aging on instrumental, chemical and microbiological parameters of organic beef loin muscle

LWT-FOOD SCIENCE AND TECHNOLOGY

Hulankova, R; Kamenik, J; Salakova, A; Zavodsky, D; Borilova, G, 2018: The effect of dry aging on instrumental, chemical and microbiological parameters of organic beef loin muscle. LWT-FOOD SCIENCE AND TECHNOLOGY 89, p. 559 - 565, doi: 10.1016/j.lwt.2017.11.014

CEITEC authors:

• Radka Hulánková, Ph.D.
• Gabriela Bořilová, Ph.D.