Animal Bioscience

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Animal Products
Supplementary effects of higher levels of various disaccharides on processing yield, quality properties and sensory attributes of Chinese - style pork jerky: Chih-Ming Chen, Hsien-Tang Lin; Asian-Australas J Anim Sci. 2017;30(12):1773-1783. Published online June 27, 2017; DOI: https://doi.org/10.5713/ajas.17.0267
Cited By 2; Full text PubReader ePub PDF

Animal Breeding and Genetics
Determination of Quality Changes throughout Processing Steps in Chinese-style Pork Jerky: W. S. Chen, D. C. Liu, M. T. Chen; Asian-Australas J Anim Sci. 2004;17(5):700-704. Published online January 1, 2004; DOI: https://doi.org/10.5713/ajas.2004.700
Cited By 13; PDF

Animal Products
Effects of High Level of Sucrose on the Moisture Content, Water Activity, Protein Denaturation and Sensory Properties in Chinese-Style Pork Jerky: W. S. Chen, D. C. Liu, M. T. Chen; Asian-Australas J Anim Sci. 2002;15(4):585-590. Published online April 1, 2002; DOI: https://doi.org/10.5713/ajas.2002.585
Cited By 14; PDF


The Effect of Roasting Temperature on the Formation of Volatile Compounds in Chinese-Style Pork Jerky: W. S. Chen, D. C. Liu, M. T. Chen; Asian-Australas J Anim Sci. 2002;15(3):427-431. Published online March 1, 2002; DOI: https://doi.org/10.5713/ajas.2002.427
Cited By 24; PDF


Improving Texture and Storage Stability of Chinese-Style Pork Jerky by the Addition of Humectants: W. S. Chen, D. C. Liu, M. T. Chen, H. W. Ockerman; Asian-Australas J Anim Sci. 2000;13(10):1455-1460. Published online October 1, 2000; DOI: https://doi.org/10.5713/ajas.2000.1455
Cited By 9; PDF

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