Impact of Humectants on Physicochemical and Functional Properties of Jerky: A Meta-Analysis
Author:
Funder
Rural Development Administration
Publisher
Korean Society for Food Science of Animal Resources
Link
http://www.kosfaj.org/download/download_pdf?doi=10.5851/kosfa.2024.e3
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4. Evaluation of high humidity and wet marinade methods for pasteurization of jerky;Allen;J Food Sci,2007
5. Effects of kimchi powder on quality characteristics of semi-dried pork jerky;An;Korean J Food Sci Anim Resour,2010
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