Effects of Salt Concentration and Drying Time on the Quality Characteristics of Pork Jerky during Dehydration
Author:
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/JAKO201220962916121.pdf
Reference20 articles.
1. Some parameters involved in production of Zousoon—A semi-dry, long fibered pork product
2. Mass transfer during osmotic dehydration of chestnut using sodium chloride solutions
3. Reducing salt content of dry-cured ham: effect on lipid composition and sensory attributes
4. Sodium Chloride and Tripolyphosphate Effects on Physical and Quality Characteristics of Injected Pork Loins
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