Comparison of the quality of beef jerky processed by traditional and modern drying methods from different districts in Inner Mongolia

Published 2020 View Full Article

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Title
Comparison of the quality of beef jerky processed by traditional and modern drying methods from different districts in Inner Mongolia
Authors
Keywords
Beef jerky, Drying method, Quality, Flavour
Journal
MEAT SCIENCE
Volume 163, Issue -, Pages 108080
Publisher
Elsevier BV
Online
2020-02-06
DOI
10.1016/j.meatsci.2020.108080

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