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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