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1
Determination of Quality Changes throughout Processing Steps in Chinese-style Pork Jerky
Determination of Quality Changes throughout Processing Steps in Chinese-style Pork Jerky
W. S. Chen | W. S. Chen | 2004
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2
Color Stability of Chinese-style Sausage Inoculated with Staphylococcus carnosus and Staphylococcus xylosus
Color Stability of Chinese-style Sausage Inoculated with Staphylococcus carnosus and Staphylococcus xylosus
Hsiu-Lan Guo | Hsiu-Lan Guo | 2003
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3
The Effect of Roasting Temperature on the Formation of Volatile Compounds in Chinese-Style Pork Jerky
The Effect of Roasting Temperature on the Formation of Volatile Compounds in Chinese-Style Pork Jerky
W. S. Chen | AAAP | 2002
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4
Effects of High Level of Sucrose on the Moisture Content, Water Activity, Protein Denaturation and Sensory Properties in Chinese-Style Pork Jerky
Effects of High Level of Sucrose on the Moisture Content, Water Activity, Protein Denaturation and Sensory Properties in Chinese-Style Pork Jerky
W. S. Chen | AAAP | 2002
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5
Improving Texture and Storage Stability of Chinese-Style Pork Jerky by the Addition of Humectants
Improving Texture and Storage Stability of Chinese-Style Pork Jerky by the Addition of Humectants
W. S. Chen... | AAAP | 2000
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