Comparison of Free Amino Acids and Dipeptide Contents, Warner-Bratzler Shear Force and Sensory Property of Beef Jerky Manufactured with Different Drying Methods
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/JAKO201205061574596.pdf
Reference23 articles.
1. Studies on Components Related to Taste such as Free Amino Acids and Nucleotides in Korean Native Chicken Meat
2. Viability of Escherichia coli O157:H7 in ground and formed beef jerky prepared at levels of 5 and 20% fat and dried at 52, 57, 63, or 68°C in a home-style dehydrator
3. Water activity of Spanish intermediate-moisture meat products
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4. Quality Characteristics of Semi-Dried Restructured Jerky Processed Using Super-Heated Steam;Foods;2021-04-02
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