Textural and Sensory Properties of Beef Jerky replaced Salt with Soybean Paste, Soy Sauce or Red Pepper Paste
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Lim, Hyun-Jung
(Division of Applied Life Science (BK21 program) Graduate School, Gyeongsang National Univ.)
Jung, Eun-Young (Division of Applied Life Science (BK21 program) Graduate School, Gyeongsang National Univ.) Kim, Gap-Don (Division of Applied Life Science (BK21 program) Graduate School, Gyeongsang National Univ.) Joo, Seon-Tea (Division of Applied Life Science (BK21 program) Graduate School, Gyeongsang National Univ.) Yang, Han-Sul (Department of Animal Science.Institute of Agriculture and Life Science, Gyeongsang National Univ.) |
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