Changes in taste compounds, breaking properties, and sensory attributes during dry aging of beef from Japanese black cattle

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Title
Changes in taste compounds, breaking properties, and sensory attributes during dry aging of beef from Japanese black cattle
Authors
Keywords
Amino-peptidase, Breaking property, Dry aging, Sensory evaluation, Umami, intensity
Journal
MEAT SCIENCE
Volume 112, Issue -, Pages 46-51
Publisher
Elsevier BV
Online
2015-10-26
DOI
10.1016/j.meatsci.2015.10.015

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