Evaluation of Honey and Rice Syrup as Replacements for Sorbitol in the Production of Restructured Duck Jerky
Endy Triyannanto (Triyannanto E), Keun Taik Lee (Lee KT)
Asian-Australas J Anim Sci. 2016;29(2):271-279. Published online 2015 Sep 10 DOI: https://doi.org/10.5713/ajas.15.0431
|
Citations to this article as recorded by
Effects of Loquat (Eriobotrya japonica Lindl.) Leaf Extract with or without Ascorbic Acid on the Quality Characteristics of Semi-Dried Restructured Jerky during Storage
Se-Myung Kim, Tae-Kyung Kim, Min-Cheol Kang, Ji Yoon Cha, Hae In Yong, Yun-Sang Choi
Food Science of Animal Resources.2022; 42(4): 566. CrossRef Quality characteristics of duck jerky: combined effects of collagen and konjac
Tae-Kyung Kim, Hyun-Wook Kim, Yun-Yeol Lee, Hae Won Jang, Young-Boong Kim, Yun-Sang Choi
Poultry Science.2020; 99(1): 629. CrossRef Quality characteristics of semi-dried restructured jerky: combined
effects of duck skin gelatin and carrageenan
Se-Myung Kim, Tae-Kyung Kim, Su-Kyung Ku, Min Jung Kim, Samooel Jung, Hae In Yong, Yun-Sang Choi
Journal of Animal Science and Technology.2020; 62(4): 553. CrossRef Species identification of commercial jerky products in food and feed using direct pentaplex PCR assay
Mi-ju Kim, Hae-Yeong Kim
Food Control.2017; 78: 1. CrossRef Development of sweet and sour chicken meat spread based on sensory attributes: process optimization using response surface methodology
Anita Arya, S. K. Mendiratta, Tarun Pal Singh, Ravikant Agarwal, Sanjay Kumar Bharti
Journal of Food Science and Technology.2017; 54(13): 4220. CrossRef Supplementary effects of higher levels of various disaccharides on processing yield, quality properties and sensory attributes of Chinese - style pork jerky
Chih-Ming Chen, Hsien-Tang Lin
Asian-Australasian Journal of Animal Sciences.2017; 30(12): 1773. CrossRef
|