Effect of fermentation and postcooking procedure on quality parameters and volatile compounds of beef jerky
Luo, Yulong, Zhao, Lihua, Xu, Junqiang, Su, Lin, Jin, Zhimin, Su, Rina, Jin, YeVolume:
8
Journal:
Food Science & Nutrition
DOI:
10.1002/fsn3.1515
Date:
May, 2020
File:
PDF, 575 KB
2020