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Quality Properties of Beef Jerky Replaced Salt with Soy Sauce, Red Pepper Paste and Soybean Paste during Storage

机译：用酱油，红辣椒糊和大豆糊剂的牛肉蛋奶替代盐的优质特性

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Hyun-Jung Lim; Eun-Young Jung; Gap-Don Kim; Seon-Tea Joo; Han-Sul Yang;
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1. Quality Characteristics of Vacuum Packaged Fermented Pork with Soy Sauce, Red Pepper and Soybean Paste Seasoning during Storage [J] . S. K. Jin, I. S. Kim, K. H. Hah, Journal of Animal Science and Technology . 2005,第5期

机译：酱油，红辣椒，酱油真空包装发酵猪肉的品质特性
2. A New High-Yielding Soybean Cultivar, "Hojang" Suitable for Soy Sauce and Soy Paste [J] . Kyong-Ho Kim, Young-Jin OH, Ho-Ki Park, Korean Journal of Breeding . 2004,第3期

机译：一种适用于酱油和酱油的高产大豆新品种“ Hojang”
3. Olfactometric characterization of aroma active compounds in fermented fish paste in comparison with fish sauce, fermented soy paste and sauce products [J] . Anupam Giri, Kazufumi Osako, Akira Okamoto, Food research international . 2010,第4期

机译：与鱼露，酱油和酱油产品相比，发酵鱼酱中香气活性化合物的嗅觉特征
4. Influence of the Quality of Soy Sauce after Replacing the Salt with the Secondary Pickled Vegetable Bittern in its Fermentation [C] . Chunqi Mao, Guoqing He CEAM 2012 . 2012

机译：用次级腌制植物宿舍在发酵后酱油质量的影响
5. Effect of Curing Time on the Physicochemical and Sensory Properties of Beef Jerky Replaced Salt with Soy Sauce Red Pepper Paste and Soybean Paste [O] . H. J. Lim, G. D. Kim, E. Y. Jung, 2014

机译：腌制时间对酱油红辣椒酱大豆酱牛肉干盐替代理化指标的影响
6. Effect of Curing Time on the Physicochemical and Sensory Properties of Beef Jerky Replaced Salt with Soy Sauce, Red Pepper Paste and Soybean Paste [O] . H. J. Lim, G. D. Kim, E. Y. Jung, 2014

机译：固化时间对酱油，红辣椒酱和豆酱牛肉干替代盐理化性质的影响
7. Variables Affecting the Acceptability of Irradiation Sterilized Ground Beef Products and the Effects of Flavored Salts, Pepper, and Textured Soy Protein [R] . Cohen, J. S. , Shults, G. W. , Mason, V. C. 1999

机译：影响辐照灭菌牛肉制品可接受性的变量及调味盐，辣椒和纹理大豆蛋白的影响

Quality Properties of Beef Jerky Replaced Salt with Soy Sauce, Red Pepper Paste and Soybean Paste during Storage

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