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Advancing beef dry aging: implications for quality, safety and sensory perception

  • Teixeira, P. (Co-supervisor)
  • Ana Jacinta Escrivães Ribeiro (Student)

Activity: Supervision

Period2022 → 2025
Held atUniversidade de Trás-os-Montes e Alto Douro, Portugal
Degree of RecognitionPhD

UN SDGs

This activity contributes to the following UN Sustainable Development Goals (SDGs)

  1. SDG 2 - Zero Hunger
    SDG 2 Zero Hunger
  2. SDG 3 - Good Health and Well-being
    SDG 3 Good Health and Well-being
  3. SDG 9 - Industry, Innovation, and Infrastructure
    SDG 9 Industry, Innovation, and Infrastructure
  4. SDG 12 - Responsible Consumption and Production
    SDG 12 Responsible Consumption and Production

Keywords

  • Food safety
  • Food quality