The effect of roasting temperature on the formation of volatile compounds in Chinese-style pork jerky

Asian-Australasian Journal of Animal Sciences

Volumn 15, Issue 3, 2002, Pages 427-431

  Chen, W S ^a   Liu, D C ^a   Chen, M T ^a  

^a NATIONAL CHUNG HSING UNIVERSITY   (Taiwan)

Author keywords

Chinese Style Pork Jerky; Lipid; Roast; Spices; Volatile Compound

Indexed keywords

EID: 0035982429     PISSN: 10112367     EISSN: None     Source Type: Journal    
DOI: 10.5713/ajas.2002.427     Document Type: Article

References (23)

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