Effects of different drying methods on physicochemical, textural, flavor, and sensory characteristics of yak jerky
Yuxia Fan, Chenglin Guo, Yiwen Zhu, Dengyong Liu, Yuan Liu
Topics & Concepts
FlavorYAKFood scienceChemistryMicrowaveFreeze-dryingChromatographyBiologyAnimal scienceQuantum mechanicsPhysicsMeat and Animal Product QualityFood Drying and ModelingSensory Analysis and Statistical Methods