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 2015 Sep 10     DOI: https://doi.org/10.5713/ajas.15.0431
Citations to this article as recorded by Crossref logo
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.2019;[Epub]     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