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Animal Products
Quantitative microbial risk assessment of Campylobacter jejuni in jerky in Korea
Jimyeong Ha, Heeyoung Lee, Sejeong Kim, Jeeyeon Lee, Soomin Lee, Yukyung Choi, Hyemin Oh, Yohan Yoon
Asian-Australas J Anim Sci. 2019;32(2):274-281.   Published online July 26, 2018
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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-Australas J Anim Sci. 2017;30(12):1773-1783.   Published online June 27, 2017
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Evaluation of Honey and Rice Syrup as Replacements for Sorbitol in the Production of Restructured Duck Jerky
Endy Triyannanto, Keun Taik Lee
Asian-Australas J Anim Sci. 2016;29(2):271-279.   Published online September 10, 2015
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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 Paste
H. J. Lim, G. D. Kim, E. Y. Jung, H. W. Seo, S. T. Joo, S. K. Jin, H. S. Yang
Asian-Australas J Anim Sci. 2014;27(8):1174-1180.   Published online June 22, 2014
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Synergistic Effects of Electron-beam Irradiation and Leek Extract on the Quality of Pork Jerky during Ambient Storage
Hyun-Joo Kim, Mingu Kang, Hae In Yong, Young Sik Bae, Samooel Jung, Cheorun Jo
Asian-Australas J Anim Sci. 2013;26(4):596-602.   Published online April 1, 2013
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Animal Breeding and Genetics
Determination of Quality Changes throughout Processing Steps in Chinese-style Pork Jerky
W. S. Chen, D. C. Liu, M. T. Chen
Asian-Australas J Anim Sci. 2004;17(5):700-704.   Published online January 1, 2004
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Animal Products
Effects of High Level of Sucrose on the Moisture Content, Water Activity, Protein Denaturation and Sensory Properties in Chinese-Style Pork Jerky
W. S. Chen, D. C. Liu, M. T. Chen
Asian-Australas J Anim Sci. 2002;15(4):585-590.   Published online April 1, 2002
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The Effect of Roasting Temperature on the Formation of Volatile Compounds in Chinese-Style Pork Jerky
W. S. Chen, D. C. Liu, M. T. Chen
Asian-Australas J Anim Sci. 2002;15(3):427-431.   Published online March 1, 2002
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Improving Texture and Storage Stability of Chinese-Style Pork Jerky by the Addition of Humectants
W. S. Chen, D. C. Liu, M. T. Chen, H. W. Ockerman
Asian-Australas J Anim Sci. 2000;13(10):1455-1460.   Published online October 1, 2000
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Effect of Sodium Chloride Replacement on the Sensory and Physico-Chemical Properties of Restructured Chicken Jerky
Feby Luckose, Mohan Chandra Pandey, Virat Abhishek
Received July 7, 2015  Accepted October 5, 2015  
DOI: https://doi.org/10.5713/ajas.15.0573    [Accepted]
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