Effect of the addition of black garlic on the quality parameters of jerked beef meat with pork.
| Autor: | Lopes, Ranúsia Maria de Melo1 (AUTHOR), Grisi, Cristiani Viegas Brandão1 (AUTHOR), Almeida, Jorge Luiz Santos de1 (AUTHOR), Silva, Janiele Ferreira da1 (AUTHOR), Mangolim, Camila Sampaio1 (AUTHOR), Sousa, Solange de1 (AUTHOR), Pascoal, Leonardo Augusto Fonseca1 (AUTHOR) leonardo@cchsa.ufpb.br |
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| Zdroj: | Food Science & Technology International. Jun2024, p1. |
| Databáze: | Academic Search Ultimate |
| Externí odkaz: |
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