Physicochemical properties and oxidative stabilities of chicken breast jerky treated various sweetening agents
Author:
Funder
Sunchon National University
Publisher
The Korean Society of Food Preservation
Subject
Food Science
Link
http://www.ekosfop.or.kr/download/download_pdf?doi=10.11002/kjfp.2017.24.1.84
Reference38 articles.
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2. Viability of Escherichia coli O157: H7 in ground and formed beef jerky prepared at levels of 5 and 20% fat and dried at 52, 57, 63, or 68℃ in a home-style dehydrator;Faith;Int J Food Microbiol,1998
3. Critical review of water activities and microbiology of drying of meats;Gailani;Crit Rev Food Sci Nutr,1986
4. Parameter determining the quality of charqui, an intermediate moisture meat product;Torres EAFS;Meat Sci,1994
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