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Effect of Curing Time on the Physicochemical and Sensory Properties of Beef Jerky Replaced Salt with Soy Sauce, Red Pepper Paste and Soybean Pasteopen access

Lim, H. J.; Kim, G. D.; Jung, E. Y.; Seo, H. W.; Joo, S. T.; Jin, S. K.; Yang, H. S.

ArticleIssue Date2014CitationASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES, v.27, no.8, pp 1174 - 1180PublisherASIAN-AUSTRALASIAN ASSOC ANIMAL PRODUCTION SOC
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