Application of chemometrics to assess the influence of ultrasound frequency, Lactobacillus sakei culture and drying on beef jerky manufacture: Impact on amino acid profile, organic acids, texture and colour

  1. Shikha Ojha, K.
  2. Granato, D.
  3. Rajuria, G.
  4. Barba, F.J.
  5. Kerry, J.P.
  6. Tiwari, B.K.
Revista:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Any de publicació: 2018

Volum: 239

Pàgines: 544-550

Tipus: Article

DOI: 10.1016/J.FOODCHEM.2017.06.124 GOOGLE SCHOLAR

Objectius de Desenvolupament Sostenible

Font de les dades: Scopus