Skip to main navigation Skip to search Skip to main content

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
  • Teagasc - Irish Agriculture and Food Development Authority
  • University College Cork
  • Universidade Estadual de Ponta Grossa
  • University College Dublin
  • University of Valencia

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.
Sort by

Food Science