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The impact of the dry aged beef process parameters on end product quality

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dc.contributor.author BULGARU, Viorica
dc.date.accessioned 2024-04-30T09:55:17Z
dc.date.available 2024-04-30T09:55:17Z
dc.date.issued 2021
dc.identifier.citation BULGARU, Viorica. The impact of the dry aged beef process parameters on end product quality. In: The 16th International Conference of Constructive Design and Technological Optimization in Machine Building Field: conf. proc. OPROTEH 2021, 25-27 May. 2021, Bacau, România: Abstracts, Bacau 2021 p. 30. ISSN 2457-3388. en_US
dc.identifier.issn 2457-3388
dc.identifier.uri http://repository.utm.md/handle/5014/26977
dc.description.abstract This paper involves researching the aging process by drying with predetermined parameters (duration, temperature, relative humidity and speed of air circulation), quality indices such as water retention capacity, weight loss, moisture content, protein, collagen, etc. en_US
dc.language.iso en en_US
dc.publisher "Alma Mater" Publishing House, Bacau en_US
dc.relation.ispartofseries The 16th International Conference of Constructive Design and Technological Optimization in Machine Building Field, OPROTEH 2021;25-27 May. 2021, Bacau, România
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject dry aged process en_US
dc.subject beef drying en_US
dc.title The impact of the dry aged beef process parameters on end product quality en_US
dc.type Article en_US


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