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Quality characteristics of semi-dried restructured jerky: c..:
Kim, Se-Myung
;
Kim, Tae-Kyung
;
Ku, Su-Kyung
...
Journal of Animal Science and Technology. 62 (2020) 4 - p. 553-564 , 2020
Link:
https://doi.org/10.5187/jast.2020.62.4.553
RT Journal T1 <Title>Quality characteristics of semi-dried restructured jerky: combinedeffects of duck skin gelatin and carrageenan</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.5187_jast.2020.62.4.553&Exemplar=1&LAN=DE A1 Kim, Se-Myung A1 Kim, Tae-Kyung A1 Ku, Su-Kyung A1 Kim, Min Jung A1 Jung, Samooel A1 Yong, Hae In A1 Choi, Yun-Sang PB Korean Society of Animal Science and Technology YR 2020 SN 2672-0191 SN 2055-0391 JF Journal of Animal Science and Technology VO 62 IS 4 SP 553 OP 564 LK http://dx.doi.org/https://doi.org/10.5187/jast.2020.62.4.553 DO https://doi.org/10.5187/jast.2020.62.4.553 SF ELIB - SuUB Bremen
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