Study on lipid oxidation and eating quality of restructured jerky under different drying conditions
| Year | 2019 |
| Author | W. T. Ndlandla, K. R. Ding, C. Y. Guo, 陳志銘, 鄭富元 |
| Author count | 5 |
| Created date | 2021-03-23 |
| Author order | 4 |
| Corresponding author | true |
| Publication year | 2019 |
| Symposium name | 109 年度中國畜牧學會年會 |
| Start page | 396 |
| End page | 396 |
| Publication city | 宜蘭 |
| Publication country | 中華民國 |
| Start date | 2019-12-19 |
| End date | 2019-12-19 |
| Review system | 是 |
| Language | Traditional Chinese |