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Effect of Curing Time on the Physicochemical and Sensory Properties of Beef Jerky Replaced Salt with Soy Sauce, Red Pepper Paste and Soybean Paste
H. J. Lim (Lim HJ), G. D. Kim (Kim GD), E. Y. Jung (Jung EY), H. W. Seo (Seo HW), S. T. Joo (Joo ST), S. K. Jin (Jin SK), H. S. Yang (Yang HS)
Asian-Australas J Anim Sci. 2014;27(8):1174-1180. Published online 2014 Jun 22 DOI: https://doi.org/10.5713/ajas.2013.13853
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