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¡á Changes in microbial composition on the crust by different air flow velocities and their effect on sensory properties of dry-aged beef. Meat Science, 153, 152-158, 2019.
¡á Identification of microorganisms associated with the quality improvement of dry-aged beef through microbiome analysis and DNA sequencing, and evaluation of their effects on beef quality. Journal of Food Science, 84, 2944-2954, 2019.