Quality characteristics of semi-dried restructured jerky: combined effects of duck skin gelatin and carrageenan |
Kim, Se-Myung
(Research Group of Food Processing, Korea Food Research Institute)
Kim, Tae-Kyung (Research Group of Food Processing, Korea Food Research Institute) Ku, Su-Kyung (Research Group of Food Processing, Korea Food Research Institute) Kim, Min Jung (Research Group of Natural Materials and Metabolism, Korea Food Research Institute) Jung, Samooel (Division of Animal and Dairy Science, Chungnam National University) Yong, Hae In (Research Group of Food Processing, Korea Food Research Institute) Choi, Yun-Sang (Research Group of Food Processing, Korea Food Research Institute) |
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