Application of chemometrics to assess the influence of ultrasound frequency, Lactobacillus sakei culture and drying on beef jerky manufacture: Impact on amino acid profile, organic acids, texture and colour

K. Shikha Ojha, Daniel Granato, Gaurav Rajuria, Francisco J. Barba, Joseph P. Kerry, Brijesh K. Tiwari

Research output: Contribution to journal › Article › peer-review

Fingerprint

Dive into the research topics of 'Application of chemometrics to assess the influence of ultrasound frequency, Lactobacillus sakei culture and drying on beef jerky manufacture: Impact on amino acid profile, organic acids, texture and colour'. Together they form a unique fingerprint.

Food Science