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 2014 Jun 22     DOI: https://doi.org/10.5713/ajas.2013.13853
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