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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.
Food Chem. 2018 Jan 15;239:544-550. doi: 10.1016/j.foodchem.2017.06.124. Epub 2017 Jun 23.
Food Chem. 2018.
PMID: 28873602
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