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: 03-04-2019| Version 1 | DOI: 10.17632/75jcz72mvg.1
Contributors:
Cheorun Jo,
Minsu Kim,
Hyun Jung Lee,
Ji Won Yoon,
Yohan Yoon,
Hyemin Oh

Description

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.

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