Supplementary effects of higher levels of various disaccharides on processing yield, quality properties and sensory attributes of Chinese - style pork jerky

OBJECTIVE: This study evaluated the supplementary effect of higher concentrations of various disaccharides on processing yield, major physicochemical properties, and sensory attributes of Chinese-style pork jerky (CSPJ). METHODS: CSPJ samples were prepared by marinating sliced ham (4 mm) with three...

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Detalles Bibliográficos
Autores principales: Chen, Chih-Ming, Lin, Hsien-Tang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST) 2017
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5666182/
https://www.ncbi.nlm.nih.gov/pubmed/28728372
http://dx.doi.org/10.5713/ajas.17.0267

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5666182/
https://www.ncbi.nlm.nih.gov/pubmed/28728372
http://dx.doi.org/10.5713/ajas.17.0267

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