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

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