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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

Tijdschriftbijdrage - Tijdschriftartikel

Tijdschrift: FOOD MICROBIOLOGY

ISSN: 1095-9998

Volume: 102

Jaar van publicatie:2022

WoS Id: 000706211200013
Handle: http://hdl.handle.net/1854/LU-8725150
DOI: https://doi.org/10.1016/j.fm.2021.103919

Toegankelijkheid:Closed

Zie ook: 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