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Microbiological, rheological and physical-chemical characteristics of bovine meat subjected to a prolonged ageing period.

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Title: Microbiological, rheological and physical-chemical characteristics of bovine meat subjected to a prolonged ageing period.
Authors: Smaldone, Giorgio1, Marrone, Raffaele2, Vollano, Lucia2, Peruzy, Maria Francesca2 mariafrancesca.peruzy@gmail.com, Barone, Carmela Maria Assunta1, Ambrosio, Rosa Luisa2, Anastasio, Aniello2
Source: Italian Journal of Food Safety. 2019, Vol. 8 Issue 3, p131-136. 6p.
Database: Academic Search Ultimate
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PubType: Academic Journal
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  Data: Microbiological, rheological and physical-chemical characteristics of bovine meat subjected to a prolonged ageing period.
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  Data: <searchLink fieldCode="JN" term="%22Italian+Journal+of+Food+Safety%22">Italian Journal of Food Safety</searchLink>. 2019, Vol. 8 Issue 3, p131-136. 6p.
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        Value: 10.4081/ijfs.2019.8100
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        Text: English
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        StartPage: 131
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              Text: 2019
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