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Author :
W. S. Chen 4 Articles
700 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 6
      
585 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 5
      
427 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 10
      
1455 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 3
      
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