Effects of pork/beef levels and various casings on quality properties of semi-dried jerky-Reference-Cited by-同舟云学术

Effects of pork/beef levels and various casings on quality properties of semi-dried jerky

Published:2008-10 Issue:2 Volume:80 Page:278-286
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Choi Ji-Hun,Jeong Jong-Youn,Han Doo-Jeong,Choi Yun-Sang,Kim Hack-Youn,Lee Mi-Ai,Lee Eui-Soo,Paik Hyun-Dong,Kim Cheon-Jei

Publisher

Elsevier BV

Subject

Food Science

Reference59 articles.

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3. Official methods of analysis of AOAC international;AOAC,2000

4. Texture and storage stability of processed beef sticks as affected by glycerol and moisture levels;Barrett;Journal of Food Science,1998

5. Effect of comminution method and raw binder system in restructured beef;Boles;Meat Science,1998

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