Application of chemometrics to assess the influence of ultrasound frequency, Lactobacillus sakei culture and drying on beef jerky manufacture: Impact on amino acid profile, organic acids, texture and colour
Shikha Ojha, K, Granato, Daniel, Rajuria, Gaurav, Barba, Francisco J., Kerry, Joseph P., Tiwari, Brijesh K.Volume:
239
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2017.06.124
Date:
January, 2018
File:
PDF, 1.23 MB
english, 2018