Effect of fermentation and postcooking procedure on quality parameters and volatile compounds of beef jerky
Author:
Affiliation:
1. College of Food Science and Engineering Inner Mongolia Agricultural University Huhhot China
2. The Inner Mongolia Food and Drug Administration Food Inspection Test Center Huhhot China
Funder
National Natural Science Foundation of China
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.1515
Reference52 articles.
1. Using A Double-Pass Solar Drier For Jerky Drying
2. Frying — Effect of coating on crust microstructure, color, and texture of lean meat portions
3. Influence of muscle type on the evolution of free amino acids and sarcoplasmic and myofibrillar proteins through the manufacturing process of Celta dry-cured ham
4. Nitrate reductase activity of Staphylococcus carnosus affecting the color formation in cured raw ham
5. Iberian ham headspace: odorants of intermuscular fat and differences with lean
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