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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
DOI: https://doi.org/10.5713/ajas.2013.13853

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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
Asian-Australasian Journal of Animal Sciences. 2014;27(8):1174-1180   Crossref logo
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A study on the customer's perception of Korean traditional soy sauce and soybean paste products in Seoul and Gyeonggi-do
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SENSORY PROPERTIES OF AKARA (FRIED COWPEA PASTE) AND MOINMOIN (STEAMED COWPEA PASTE) PREPARED FROM FIVE VARIETIES OF COWPEA FLOUR
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RHEOLOGICAL PROPERTIES OF HOT PEPPER-SOYBEAN PASTE
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