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.