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1 Ergebnisse
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Effect of Curing Time on the Physicochemical and Sensory Pr..:
Lim, H. J.
;
Kim, G. D.
;
Jung, E. Y.
...
Asian-Australasian Journal of Animal Sciences. 27 (2014) 8 - p. 1174-1180 , 2014
Link:
https://doi.org/10.5713/ajas.2013.13853
RT Journal T1 <Title>Effect of Curing Time on the Physicochemical and Sensory Properties of Beef Jerky Replaced Salt with Soy Sauce, Red Pepper Paste and Soybean Paste</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.5713_ajas.2013.13853&Exemplar=1&LAN=DE A1 Lim, H. J. A1 Kim, G. D. A1 Jung, E. Y. A1 Seo, H. W. A1 Joo, S. T. A1 Jin, S. K. A1 Yang, H. S. PB Asian Australasian Association of Animal Production Societies YR 2014 SN 1011-2367 SN 1976-5517 JF Asian-Australasian Journal of Animal Sciences VO 27 IS 8 SP 1174 OP 1180 LK http://dx.doi.org/https://doi.org/10.5713/ajas.2013.13853 DO https://doi.org/10.5713/ajas.2013.13853 SF ELIB - SuUB Bremen
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