Quality Properties of Beef Jerky Replaced Salt with Soy Sauce, Red Pepper Paste and Soybean Paste during Storage-Reference-Cited by-同舟云学术

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Quality Properties of Beef Jerky Replaced Salt with Soy Sauce, Red Pepper Paste and Soybean Paste during Storage

Published:2013-04-30 Issue:2 Volume:33 Page:181-188
ISSN:1225-8563
Container-title:Korean Journal for Food Science of Animal Resources
language:en
Short-container-title:Korean Journal for Food Science of Animal Resources

Author:

Lim Hyun-Jung,Jung Eun-Young,Kim Gap-Don,Joo Seon-Tea,Yang Han-Sul

Publisher

Korean Society for Food Science of Animal Resources

Subject

Animal Science and Zoology,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/ksfsar/JAKO201315463254385.pdf

Reference29 articles.

1. Antiobesity Effect ofKochujang(Korean Fermented Red Pepper Paste) Extract in 3T3-L1 Adipocytes

2. The effect of pig genetics on palatability, color and physical characteristics of fresh pork loin chops

3. Effects of High Level of Sucrose on the Moisture Content, Water Activity, Protein Denaturation and Sensory Properties in Chinese-Style Pork Jerky

4. Iturin produced by Bacillus pumilus HY1 from Korean soybean sauce (kanjang) inhibits growth of aflatoxin producing fungi

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Influence of Capsicum chinense concentration and salt varieties on the quality attributes of Kilishi, a sundried beef jerky;Meat Science;2025-01

2. Effect of Curing Time on the Physicochemical and Sensory Properties of Beef Jerky Replaced Salt with Soy Sauce, Red Pepper Paste and Soybean Paste;Asian-Australasian Journal of Animal Sciences;2014-06-22

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