ShareBeef maturation using starter cultures.
Rindfleischreifung unter Einsatz von Starterkulturen.
Author(s) : KRÖCKEL L.
Type of article: Article
Summary
Temperature and relative humidity were maintained at 1 plus or minus 1°C and 82-90%, respectively.
Details
- Original title: Rindfleischreifung unter Einsatz von Starterkulturen.
- Record ID : 30007638
- Languages: German
- Source: Mitteilungsblatt Fleischforschung Kulmbach - vol. 51 - n. 196
- Publication date: 2012/06
Links
See the source
Indexing
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Themes:
Food quality and safety. Microbiology;
Meat and meat products - Keywords: Sensory analysis; Microbiology; Listeria; Meat; Beef; Ageing (meat); Starter
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- Author(s) : COHEN T.
- Date : 1984
- Languages : English
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- Date : 1991
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- Source: Fleischwirtschaft - vol. 64 - n. 10
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