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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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| Veröffentlicht in: | Food Sci Nutr |
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| Hauptverfasser: | , , , , , , |
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
John Wiley and Sons Inc.
2020
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| Schlagworte: | |
| Online Zugang: | 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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