Open AccessA New Paradigm for Dry-Aging: Effects of Fat Dry-Aging on Physicochemical and Textural Characteristics of Ground Beef Patties
Author(s) -
N. Bland,
H. W. Kim,
O. Ogbeifun,
Y. H. B. Kim
Publication year - 2017
Publication title -
meat and muscle biology
Language(s) - English
Resource type - Journals
ISSN - 2575-985X
DOI - 10.22175/rmc2017.153
Subject(s) - flavor , food science , intramuscular fat , chemistry , ingredient