Influence of aging time, temperature and relative humidity on the sensory quality of dry-aged Belgian Blue beef
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
Reproducibility Trials in a Research Brewery and Effects on the Evaluation of Hop Substances in Beer - Part 3: Transfer Rates of Aroma Compounds from Hops to Beer and their Ageing Behaviour