Affinage du bœuf (French Wikipedia)

Analysis of information sources in references of the Wikipedia article "Affinage du bœuf" in French language version.

refsWebsite

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929^th place

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doi.org

(en) Ranjith Ramanathan, Gretchen Mafi, Laura Yoder, M. Perry et M. Pfeiffer, « Biochemical changes of postmortem meat during the aging process and strategies to improve the meat quality », Meat Quality Analysis,‎ 2020, p. 67–80 (DOI 10.1016/B978-0-12-819233-7.00005-7)
(en) R. E. Campbell, M. C. Hunt, P. Levis et E. Chambers IV, « Dry-Aging Effects on Palatability of Beef Longissimus Muscle », Journal of Food Science, vol. 66, n^o 2,‎ 2020, p. 196–199 (DOI 10.1111/j.1365-2621.2001.tb11315.x, lire en ligne)
(en) Maria Lundesjö Ahnström, Mark Seyfert et Melvin C. Hunt, « Dry aging of beef in a bag highly permeable to water vapour », Meat Science, vol. 73, n^o 4,‎ 2006, p. 674–679 (DOI 10.1016/j.meatsci.2006.03.006, lire en ligne)

(en) R. E. Campbell, M. C. Hunt, P. Levis et E. Chambers IV, « Dry-Aging Effects on Palatability of Beef Longissimus Muscle », Journal of Food Science, vol. 66, n^o 2,‎ 2020, p. 196–199 (DOI 10.1111/j.1365-2621.2001.tb11315.x, lire en ligne)

(en) Maria Lundesjö Ahnström, Mark Seyfert et Melvin C. Hunt, « Dry aging of beef in a bag highly permeable to water vapour », Meat Science, vol. 73, n^o 4,‎ 2006, p. 674–679 (DOI 10.1016/j.meatsci.2006.03.006, lire en ligne)