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Effect of fermentation and postcooking procedure on quality parameters and volatile compounds of beef jerky
In this study, jerky samples were prepared from seasoned beef with and without the addition of starter culture. They were then dried or fried and analyzed to identify the quality parameters and volatile flavor compounds. Samples (starter and control) were divided into drying (inoculated‐drying, I‐D;...
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| 出版年: | Food Sci Nutr |
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| 主要な著者: | , , , , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
John Wiley and Sons Inc.
2020
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7215205/ https://ncbi.nlm.nih.gov/pubmed/32405389 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.1515 |
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