The impact of the dry aged beef process parameters on end product quality

BULGARU, Viorica

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