Improvement of microbiological safety and sensorial quality of pork jerky by electron beam irradiation and by addition of onion peel extract and barbecue flavor

✍ Scribed by Kim, Hyun-Joo; Jung, Samooel; Yong, Hae In; Bae, Young Sik; Kang, Suk Nam; Kim, Il Suk; Jo, Cheorun

• Book ID: 121500013
• Publisher: Elsevier Science
• Year: 2014
• Tongue: English
• Weight: 277 KB
• Volume: 98
• Category: Article
• ISSN: 0969-806X
• DOI: 10.1016/j.radphyschem.2014.01.003