Effects of different aging process on beef chuck eye roll quality
碩士 === 國立宜蘭大學 === 生物資源學院碩士在職專班 === 107 === USDA prime grade beef chuck eye roll derived from Holstein was dry aged with traditional method, dry aged in bags and wet aged in vacuum package for 7, 14 and 21 days respectively and then analyzed for physical, microbial and sensory differences. Higher agi...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2019
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| Online Access: | http://ndltd.ncl.edu.tw/handle/snvp3u |