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 2002 Apr 1     DOI: https://doi.org/10.5713/ajas.2002.585
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