Quality Characteristics and Antioxidant Activity of Beef Jerky Made with Beef Meat from the Various Origin

Autor:	Nak-Ju Sung, Eun-Seon Ha, Jae-Sung Kim, Soo-Jung Lee, In-Soo Kim, Wen-Si Hu
Rok vydání:	2017
Předmět:	0404 agricultural biotechnology Antioxidant Lipid peroxide Water activity medicine.medical_treatment 0402 animal and dairy science medicine 04 agricultural and veterinary sciences Food science Biology Quality characteristics 040401 food science 040201 dairy & animal science
Zdroj:	Journal of Agriculture & Life Science. 51:163-174
ISSN:	2383-8272 1598-5504
DOI:	10.14397/jals.2017.51.1.163
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::8658b995e842a01b6a6196ad0fb2842f https://doi.org/10.14397/jals.2017.51.1.163 Zobrazit plný text záznamu