Published in
Elsevier, Food Chemistry, (239), p. 544-550
DOI: 10.1016/j.foodchem.2017.06.124
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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
Journal article published in 2018 by
K. Shikha Ojha,
Daniel Granato,
Gaurav Rajuria,
Francisco J. Barba 
,
Joseph P. Kerry,
Brijesh K. Tiwari
,
Joseph P. Kerry,
Brijesh K. Tiwari
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