Supplementary effects of higher levels of various disaccharides on processing yield, quality properties and sensory attributes of Chinese – style pork jerky.
| Year | 2017 |
| Author | 陳志銘*, Hsien-Tang Lin |
| Author count | 2 |
| Created date | 2020-02-12 |
| Author order | 第一作者 |
| Corresponding author | 是 |
| Publication year | 2017 |
| Publication month | 12 |
| Journal name | Asian-Australasian Journal of Animal Sciences |
| Journal sponsor | Asian-Australasian Journal of Animal Sciences |
| Publication area | 大韓民國(南韓) |
| Volume | 30 |
| Issue | 12 |
| Start page | 1773 |
| End page | 1783 |
| Publication type | |
| Review system | 是 |
| Language | Traditional Chinese |
| Attached project | 不同雙醣種類及添加量對中式豬肉乾品質特性之影響 |