Effects of the long-time ripening of beef upon its quality parameters
The object the study is beef obtained from young bulls of the Aberdeen Angus beef breed. The purpose of the article is to study the effect of dry aging of beef on its quality and safety indicators. Protein and water content. Their determination by drying.
| Рубрика | Кулинария и продукты питания |
| Предмет | Food |
| Вид | статья |
| Язык | английский |
| Прислал(а) | Liubov Voitsehivska |
| Дата добавления | 25.06.2024 |
| Размер файла | 364,8 K |
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