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Combination of ultrasound treatment and starter culture for improving the quality of beef jerky.
Hu, Yingying; Dong, Zhiming; Wen, Rongxin; Kong, Baohua; Yu, Weihua; Wang, Jianzhao; Liu, Haotian; Chen, Qian.
Afiliação
  • Hu Y; College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
  • Dong Z; College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
  • Wen R; College of Life Sciences, Yantai University, Yantai, Shandong 264005, China.
  • Kong B; College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
  • Yu W; Tianshunyuan Muslim Food Co., LTD, Harbin, Heilongjiang 150030, China.
  • Wang J; College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
  • Liu H; College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China. Electronic address: liuht920@neau.edu.cn.
  • Chen Q; College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China. Electronic address: chenqianego7@126.com.
Meat Sci ; 204: 109240, 2023 Oct.
Article em En | MEDLINE | ID: mdl-37321054
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Carne Vermelha Idioma: En Ano de publicação: 2023 Tipo de documento: Article
Texto completo
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PubMed Links
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Carne Vermelha Idioma: En Ano de publicação: 2023 Tipo de documento: Article