Effect of Curing Time on the Physicochemical and Sensory Properties of Beef Jerky Replaced Salt with Soy Sauce, Red Pepper Paste and Soybean Paste |
Lim, H.J.
(Division of Applied Life Science Graduate School (BK21 plus), Institute of Agriculture and Life Science, Gyeongsang National University)
Kim, G.D. (Department of Food Science and Biotechnology, Kyungnam University) Jung, E.Y. (Division of Applied Life Science Graduate School (BK21 plus), Institute of Agriculture and Life Science, Gyeongsang National University) Seo, H.W. (Division of Applied Life Science Graduate School (BK21 plus), Institute of Agriculture and Life Science, Gyeongsang National University) Joo, S.T. (Division of Applied Life Science Graduate School (BK21 plus), Institute of Agriculture and Life Science, Gyeongsang National University) Jin, S.K. (Department of Animal Resources Technology, Gyeongnam National University of Science and Technology) Yang, H.S. (Division of Applied Life Science Graduate School (BK21 plus), Institute of Agriculture and Life Science, Gyeongsang National University) |
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