Your browser doesn't support javascript.
loading
Effect of Penicillium candidum and Penicillium nalgiovense and their combination on the physicochemical and sensory quality of dry-aged beef.
Lee, Yee Eun; Lee, Hyun Jung; Kim, Cho Hyun; Ryu, Sangdon; Kim, Younghoon; Jo, Cheorun.
Afiliação
  • Lee YE; Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute of Agriculture and Life Science, Seoul National University, Seoul, 08826, South Korea.
  • Lee HJ; Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute of Agriculture and Life Science, Seoul National University, Seoul, 08826, South Korea.
  • Kim CH; Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute of Agriculture and Life Science, Seoul National University, Seoul, 08826, South Korea.
  • Ryu S; Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute of Agriculture and Life Science, Seoul National University, Seoul, 08826, South Korea.
  • Kim Y; Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute of Agriculture and Life Science, Seoul National University, Seoul, 08826, South Korea.
  • Jo C; Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute of Agriculture and Life Science, Seoul National University, Seoul, 08826, South Korea; Institute of Green Bio Science and Technology, Seoul National University, Pyeongchang, 25354, South Korea. Electroni
Food Microbiol ; 107: 104083, 2022 Oct.
Article em En | MEDLINE | ID: mdl-35953191
Assuntos
Palavras-chave
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Assunto principal: Penicillium Limite: Animals Idioma: En Ano de publicação: 2022 Tipo de documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Assunto principal: Penicillium Limite: Animals Idioma: En Ano de publicação: 2022 Tipo de documento: Article