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Quality changes of chicken meat jerky with different sweeteners during storage
Chicken meat jerky with high sugar content is popular intermediate-moisture meat product in Asia. Different types of sugar, sucrose and mixed sugar (sucrose: fructose: sorbitol 70: 15: 15), were evaluated to improve the quality of product. Quality changes of chicken meat jerky stored in vacuum and a...
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| Publicado en: | J Food Sci Technol |
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| Main Authors: | , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
Springer India
2015
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| Assuntos: | |
| Acceso en liña: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4648942/ https://ncbi.nlm.nih.gov/pubmed/26604411 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-015-1884-2 |
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