국가 R&D 논문 조회
| 논문명 | Prevalence and characteristics of microbiological diversity on manufacturing dry aging beef | ||
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| 학술지 | 한국축산학회지 | ISSN | 2288-8713 |
| SCI 구분 | 02 | 논문구분 | 국내 |
| 국내외학술지 구분 | 104 | 학술지 구분 | 학술대회 |
| 성과년도 | 2018 | NTIS 성과고유번호 | CNL-2018-00110026100 |
| 초록 | It has well-constructed that dry aging beef is manufactured by storing for approximately 60 days under controlling environment conditions in a refrigerated room with high relative humidity and air-flo... | ||
건식숙성육의 고기마이크로비오타 분석 및 안전성 확보기술개발(Analysis of meat microbiota and development of safety technology on dry-aged beef)
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