各种香料腌料对黑山羊肉干理化和感官特性的影响

IF 4.2 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Food Science of Animal Resources Pub Date : 2024-01-25 DOI:10.5851/kosfa.2024.e8
Da-Mi Choi, Hack-Youn Kim, Sol-Hee Lee
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Effects of Various Spice Marinades on the Physicochemical and Sensory Properties of Black Goat Jerky
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来源期刊
Food Science of Animal Resources
Food Science of Animal Resources Agricultural and Biological Sciences-Animal Science and Zoology
CiteScore
6.70
自引率
6.70%
发文量
75
期刊介绍: Food Science of Animal Resources (Food Sci. Anim. Resour.) is an international, peer-reviewed journal publishing original research and review articles on scientific and technological aspects of chemistry, biotechnology, processing, engineering, and microbiology of meat, egg, dairy, and edible insect/worm products.
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