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pro vyhledávání: '"Gyöngyi Katalin Wolf"'
Publikováno v:
Applied Sciences, Vol 14, Iss 23, p 11377 (2024)
In today’s increasingly demanding market, there is a growing need for high-quality beef products that offer exceptional sensory attributes and provide a premium gastronomic experience. The aim of this research was to develop a beef aging technology
Externí odkaz:
https://doaj.org/article/e828894a3efa4c2f971b8bef1504b612
