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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...
Autores principales: | Chen, Chih-Ming, Lin, Hsien-Tang |
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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
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Materias: | |
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 |
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