Supplementary effects of higher levels of various disaccharides on processing yield, quality properties and sensory attributes of Chinese - style pork jerky-Reference-Cited by-同舟云学术

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Supplementary effects of higher levels of various disaccharides on processing yield, quality properties and sensory attributes of Chinese - style pork jerky

Published:2017-12-01 Issue:12 Volume:30 Page:1773-1783
ISSN:1011-2367
Container-title:Asian-Australasian Journal of Animal Sciences
language:en
Short-container-title:Asian-Australas J Anim Sci

Author:

Chen Chih-Ming,Lin Hsien-Tang

Funder

Wan Go Far Co. Ltd

Publisher

Asian Australasian Association of Animal Production Societies

Subject

Animal Science and Zoology,Food Science

Link

http://www.ajas.info/upload/pdf/ajas-30-12-1773.pdf

Reference30 articles.

1. Evaluation of Honey and Rice Syrup as Replacements for Sorbitol in the Production of Restructured Duck Jerky

2. The physicochemical and microbiological characteristics of pork jerky in comparison to beef jerky

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

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. Impact of Humectants on Physicochemical and Functional Properties of Jerky: A Meta-Analysis;Food Science of Animal Resources;2024-03

2. Processing optimization of restructured jerky from bovine meat, heart, and liver;Journal of Food Processing and Preservation;2021-03-15

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