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Animal Products
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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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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