Cargando...
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;...
Gardado en:
| Publicado en: | Food Sci Nutr |
|---|---|
| Main Authors: | , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
John Wiley and Sons Inc.
2020
|
| Assuntos: | |
| Acceso en liña: | 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 |
| Tags: |
Engadir etiqueta
Sen Etiquetas, Sexa o primeiro en etiquetar este rexistro!
|