Exploring the microbiological quality and safety of dry-aged beef: A cross-sectional study of loin surfaces during ripening and dry-aged beef steaks from commercial meat companies in Belgium
- 1 April 2022
- journal article
- research article
- Published by Elsevier in Food Microbiology
- Vol. 102, 103919
Abstract
No abstract availableKeywords
Funding Information
- Federaal Agentschap Voor de Veiligheid Van de Voedselketen (FAVV/2015–02)
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