Comparison of the quality of beef jerky processed by traditional and modern drying methods from different districts in Inner Mongolia
Shuo Shi, Baohua Kong, Yan Wang, Qian Liu, Xiufang Xia
Topics & Concepts
ChemistryFood scienceNitrogenFatty acidMoistureInner mongoliaWater contentOrganic chemistryLawPolitical scienceChinaEngineeringGeotechnical engineeringMeat and Animal Product QualityFood Quality and Safety StudiesFreezing and Crystallization Processes