국가 R&D 논문 조회
| 논문명 | Diversity and Molecular Characterization of Microbiota and Mycobiota in Dry-aging Beef of Hanwoo using Next Generation Sequencing | ||
|---|---|---|---|
| 학술지 | Korean Journal for Food Science of Animal Resources | ISSN | 1225-8563 |
| SCI 구분 | 02 | 논문구분 | 국내 |
| 국내외학술지 구분 | 104 | 학술지 구분 | 학술대회 |
| 성과년도 | 2018 | NTIS 성과고유번호 | CNL-2018-00110026076 |
| 초록 | It has well-established that dry aging beef is manufactured by storing for 40 to 60 days under controlling environment conditions in a refrigerated room with high relative humidity and air-flow. Until... | ||
건식숙성육의 고기마이크로비오타 분석 및 안전성 확보기술개발(Analysis of meat microbiota and development of safety technology on dry-aged beef)
|