Quality Characteristics and Moisture Mobility of Giant Salamander (Andrias davidianus) Jerky during Roasting Process
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DOI: 10.1155/2021/9970797
Abstract: Quality attributes and water mobility of giant salamander jerkies (GSJs) during roasting process (160°C, for 0, 20, 40, 60, and 80 min) were investigated. The results showed that a ∗ , b ∗ values and shear… read more here.
Keywords: roasting process; quality; giant salamander; mobility ... See more keywords