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- Supplementary effects of higher levels of various disaccharides on processing yield, quality properties and sensory attributes of Chinese - style pork jerky vol.30, pp.12, 2017, https://doi.org/10.5713/ajas.17.0267
- Development of sweet and sour chicken meat spread based on sensory attributes: process optimization using response surface methodology vol.54, pp.13, 2017, https://doi.org/10.1007/s13197-017-2891-2
- Quality characteristics of semi-dried restructured jerky: combined effects of duck skin gelatin and carrageenan vol.62, pp.4, 2016, https://doi.org/10.5187/jast.2020.62.4.553