Effect of freezing raw meat on the physicochemical characteristics of beef jerky
Author:
Funder
National Research Foundation of Korea
Ministry of Science, ICT and Future Planning
Publisher
Elsevier BV
Subject
Food Science
Reference43 articles.
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4. A fast drying method for the production of salted-and-dried meat;Bampi;Food Science and Technology,2019
5. Texture and storage stability of processed beef sticks as affected by glycerol and moisture levels;Barrett;Journal of Food Science,1998
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