EVALUATION OF THE PHYSICAL, CHEMICAL AND SENSORY PROPERTIES OF JERKY PROCESSED FROM EMU, BEEF, AND TURKEY
M.A. CARR, M.F. MILLER, D.R. DANIEL, C.E. YARBROUGH, J.D. PETROSKY, L.D. THOMPSONVolume:
20
Year:
1997
Language:
english
Pages:
7
DOI:
10.1111/j.1745-4557.1997.tb00484.x
File:
PDF, 316 KB
english, 1997