Exploring the microbiological quality and safety of dry-aged beef: A cross-sectional study of loin surfaces during ripening and dry-aged beef steaks from commercial meat companies in Belgium
腰肉
嗜冷菌
食品科学
成熟
相对湿度
乳酸
生物
细菌
保质期
遗传学
热力学
物理
作者
Tanuja K.G.M. Gowda,Lieven De Zutter,Geert Van Royen,Inge Van Damme