Study on lipid oxidation and eating quality of restructured jerky under different drying conditions

Study on lipid oxidation and eating quality of restructured jerky under different drying conditions

鄭富元

College of Agriculture Department of Animal Science

Professor 6203 6381 fycheng@mail.npust.edu.tw

Year	2020
Author	陳志銘, 鄭富元*
Author count	2
Created date	2021-03-11
Author order	4
Corresponding author	true
Publication year	2020
Symposium name	中國畜牧年會
Publication city	宜蘭市
Publication country	中華民國
Start date	2020-12-19
End date	2020-12-19
Review system	是
Language	Traditional Chinese