Physicochemical, microbiological, textural and sensory measurements of Polish dry-aged beef

Name: Physicochemical, microbiological, textural and sensory measurements of Polish dry-aged beef
Creator: Warsaw University of Life Sciences
Published: 2026-07-02T10:43:34+08:00

RepOD Repository for Open Data2026-07-02 更新2026-07-23 收录

干式熟成牛肉

肉品质评估

数据链接：

https://repod.icm.edu.pl/dataset.xhtml?persistentId=doi:10.18150/PPDNDC 数据链接链接失效反馈

官方服务：

资源简介：

Chmiel, Marta; Adamczak Lech; Bryła Marcin; Żak-Kułakowicz Agata; Hać-Szymańczuk Elżbieta; Florowski Tomasz; Jaworska Danuta; Przybylski Wiesław; Zielińska Ewelina; Mrozik Krzysztof; Popowski Dominik; Roszko Marek; Juszczuk-Kubiak Edyta, 2026, "Physicochemical, microbiological, textural and sensory measurements of Polish dry-aged beef", https://doi.org/10.18150/PPDNDC, RepOD, V1

提供机构：

Warsaw University of Life Sciences

创建时间：

2026-07-02

Physicochemical, microbiological, textural and sensory measurements of Polish dry-aged beef

资源简介：

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