Data for: Changes in microbial composition on the crust by different air flow velocities and their effect on sensory properties of dry-aged beef

Name: Data for: Changes in microbial composition on the crust by different air flow velocities and their effect on sensory properties of dry-aged beef
Creator: Cheorun Jo
Published: 2019-04-03T03:29:30.247Z
Keywords: Aging, Microorganism, Meat Flavor

Jo, Cheorun; Kim, Minsu; Lee, Hyun Jung; Yoon, Ji Won; Yoon, Yohan; Oh, Hyemin

doi:10.17632/75jcz72mvg.1

Data for: Changes in microbial composition on the crust by different air flow velocities and their effect on sensory properties of dry-aged beef

Published: 3 April 2019| Version 1 | DOI: 10.17632/75jcz72mvg.1

Contributors:

Cheorun Jo, Minsu Kim, Hyun Jung Lee, Ji Won Yoon, Yohan Yoon, Hyemin Oh

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Research Data for "Changes in microbial composition on the crust by different air flow velocities and their effect on sensory properties of dry-aged beef" submitted to Meat Science by Lee et al.

Data for: Changes in microbial composition on the crust by different air flow velocities and their effect on sensory properties of dry-aged beef

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