Ribeiro, A.; Oliveira, I.; Soares, K.; Silva, F.; Teixeira, P.; Saraiva, C.
Microbial, Physicochemical Profile and Sensory Perception of Dry-Aged Beef Quality: A Preliminary Portuguese Contribution to the Validation of the Dry Aging Process. Foods 2023, 12, 4514.
https://doi.org/10.3390/foods12244514
AMA Style
Ribeiro A, Oliveira I, Soares K, Silva F, Teixeira P, Saraiva C.
Microbial, Physicochemical Profile and Sensory Perception of Dry-Aged Beef Quality: A Preliminary Portuguese Contribution to the Validation of the Dry Aging Process. Foods. 2023; 12(24):4514.
https://doi.org/10.3390/foods12244514
Chicago/Turabian Style
Ribeiro, Ana, Irene Oliveira, Kamila Soares, Filipe Silva, Paula Teixeira, and Cristina Saraiva.
2023. "Microbial, Physicochemical Profile and Sensory Perception of Dry-Aged Beef Quality: A Preliminary Portuguese Contribution to the Validation of the Dry Aging Process" Foods 12, no. 24: 4514.
https://doi.org/10.3390/foods12244514
APA Style
Ribeiro, A., Oliveira, I., Soares, K., Silva, F., Teixeira, P., & Saraiva, C.
(2023). Microbial, Physicochemical Profile and Sensory Perception of Dry-Aged Beef Quality: A Preliminary Portuguese Contribution to the Validation of the Dry Aging Process. Foods, 12(24), 4514.
https://doi.org/10.3390/foods12244514
