“Steak Dry Aging”: An Innovative Approach to Producing High‐Yield, High‐Quality Dry‐Aged Beef
- DOI
- 10.1111/1750-3841.71029
- Published
- 2026-03-28
- Container
- Journal of Food Science
- Publisher
- Wiley
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1111/1750-3841.71029,
title = {“Steak Dry Aging”: An Innovative Approach to Producing High‐Yield, High‐Quality Dry‐Aged Beef},
author = {Jean Carlos dos Santos and Angélica Sousa Guimarães and Lethicia Olímpio Bueno and Lorrany Ramos do Carmo and Márcia Cristina Teixeira da Silveira and Alcinéia de Lemos Souza Ramos and Leandro Sâmia Lopes and Eduardo Mendes Ramos},
year = {2026},
journal = {Journal of Food Science},
doi = {10.1111/1750-3841.71029},
url = {https://doi.org/10.1111/1750-3841.71029}
}RIS
TY - JOUR TI - “Steak Dry Aging”: An Innovative Approach to Producing High‐Yield, High‐Quality Dry‐Aged Beef AU - Jean Carlos dos Santos AU - Angélica Sousa Guimarães AU - Lethicia Olímpio Bueno AU - Lorrany Ramos do Carmo AU - Márcia Cristina Teixeira da Silveira AU - Alcinéia de Lemos Souza Ramos AU - Leandro Sâmia Lopes AU - Eduardo Mendes Ramos PY - 2026 JO - Journal of Food Science DO - 10.1111/1750-3841.71029 UR - https://doi.org/10.1111/1750-3841.71029 ER -
APA
Santos, J. C. D., Guimarães, A. S., Bueno, L. O., Carmo, L. R. D., Silveira, M. C. T. D., Ramos, A. D. L. S., Lopes, L. S., & Ramos, E. M. (2026). “Steak Dry Aging”: An Innovative Approach to Producing High‐Yield, High‐Quality Dry‐Aged Beef. Journal of Food Science. https://doi.org/10.1111/1750-3841.71029
Source records
- crossref · retrieved 2026-09-25T02:16:13.892Z