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Effects of cooking conditions on the physicochemical and sensory characteristics of dry- and wet-aged beef
Dongheon Lee, Hyun Jung Lee, Ji Won Yoon, Minkyung Ryu, Cheorun Jo
Anim Biosci. 2021;34(10):1705-1716.   Published online January 20, 2021
DOI: https://doi.org/10.5713/ab.20.0852

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Effects of cooking conditions on the physicochemical and sensory characteristics of dry- and wet-aged beef
Animal Bioscience. 2021;34(10):1705-1716   Crossref logo
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EFFECTS OF COOKING CONDITIONS ON SENSORY CHARACTERISTICS OF RED-COOKED BEEF FLAVOR AND IDENTIFICATION OF THE FLAVOR COMPOUNDS
Journal of Food Process Engineering. 2008;31(1):51-65   Crossref logo
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Physicochemical and sensory characteristics of commercial, frozen, dry, and wet-aged Hanwoo sirloins
Asian-Australasian Journal of Animal Sciences. 2019;32(10):1621-1629   Crossref logo
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Comparing effects of wet and dry aging on instrumental tenderness and color, sensory analysis and processing yields of beef striploin
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EFFECTS OF FAT LEVEL AND COOKING METHODS ON PHYSICAL AND SENSORY CHARACTERISTICS OF RESTRUCTURED BEEF STEAKS
Journal of Food Quality. 1989;11(5):349-356   Crossref logo
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Influence of microwave and conventional cooking and reheating on sensory and chemical characteristics of roast beef
Food Chemistry. 1992;45(1):11-14   Crossref logo
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The dry aged beef paradox: Why dry aging is sometimes not better than wet aging
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Effects of combined wet- and dry-aging techniques on the physicochemical and sensory attributes of beef ribeye steaks from grain-fed crossbred Zebu steers
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Effects of chitosan as a surface fungus inhibitor on microbiological, physicochemical, oxidative and sensory characteristics of dry fermented sausages
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