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 OhDescription
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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Categories
Aging, Microorganism, Meat Flavor