Comparison of meat quality characteristics of dry aged lamb loins and optimization of dry aging process.
- DOI
- 10.30466/vrf.2020.116850.2869
- Published
- 2022 Mar
- Container
- Veterinary research forum : an international quarterly journal
- Publisher
- Not recorded
- Open access
- yes
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Cite this work
BibTeX
@article{allodium:10.30466/vrf.2020.116850.2869,
title = {Comparison of meat quality characteristics of dry aged lamb loins and optimization of dry aging process.},
author = {Gürbüz Ü and Kahraman HA and Telli AE and Biçer Y and Doğruer Y},
year = {2022},
journal = {Veterinary research forum : an international quarterly journal},
doi = {10.30466/vrf.2020.116850.2869},
url = {https://doi.org/10.30466/vrf.2020.116850.2869}
}RIS
TY - JOUR TI - Comparison of meat quality characteristics of dry aged lamb loins and optimization of dry aging process. AU - Gürbüz Ü AU - Kahraman HA AU - Telli AE AU - Biçer Y AU - Doğruer Y PY - 2022 JO - Veterinary research forum : an international quarterly journal DO - 10.30466/vrf.2020.116850.2869 UR - https://doi.org/10.30466/vrf.2020.116850.2869 ER -
APA
Ü, G., HA, K., AE, T., Y, B., & Y, D. (2022). Comparison of meat quality characteristics of dry aged lamb loins and optimization of dry aging process.. Veterinary research forum : an international quarterly journal. https://doi.org/10.30466/vrf.2020.116850.2869
Source records
- pubmed · retrieved 2026-09-25T07:42:51.468Z
- europe-pmc · retrieved 2026-09-25T07:42:51.473Z