Quality Properties of Pork Restructured Jerky with Basil Powder and Tomato Puree
Author:
Publisher
Resource Science Research Institute, Kongju National University
Link
http://www.ersr.org/download/download_pdf?doi=10.52346/rsr.2020.2.2.68
Reference24 articles.
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3. Giri SK, Prasad S. 2007. Drying kinetics and rehydration characteristics of microwave-vacuum and convective hot-air dried mushrooms. J Food Eng 78:512-521. 10.1016/j.jfoodeng.2005.10.021
4. Grau R, Hamm R. 1953. Eine einfache methode zur bestimmung der wasserbinding im muskel. Naturwissenschaften 40:29-30. 10.1007/BF00595734
5. Grigelmo-Miguel N, Abadias-Seros M, Martin-Belloso O. 1999. Characterization of low fat high-dietary fiber frankfurters. Meat Sci 52:247-256. 10.1016/S0309-1740(98)00173-9
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