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Comparison of Free Amino Acids and Dipeptide Contents, Warner-Bratzler Shear Force and Sensory Property of Beef Jerky Manufactured with Different Drying Methods

机译：用不同干燥方法制备牛肉制成的游离氨基酸和二肽含量，华纳 - 泡菜剪力和感官特性的比较

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Ki-Chang Nam; Cheorun Jo; Kyung-Haeng Lee;
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1. Study of the Warner-Bratzler Shear Force, Sensory Analysis and Sarcomere Length as Indicators of the Tenderness of Sun-Dried Beef [J] . Yuri Ishihara, Ricardo Moreira, Geany de Souza Molecules . 2013,第8期

机译：Warner-Bratzler剪切力，感官分析和Sarcomere长度作为晒干牛肉嫩度指标的研究
2. Study of the Warner-Bratzler Shear Force, Sensory Analysis and Sarcomere Length as Indicators of the Tenderness of Sun-Dried Beef [J] . Alanne Salviano, Geany de Souza, Marta Madruga, Molecules . 2013,第8期

机译：Warner-Bratzler剪切力，感官分析和Sarcomere长度作为晒干牛肉嫩度指标的研究
3. 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 [J] . Ojha K. Shikha, Granato Daniel, Rajuria Gaurav, Food Chemistry . 2018,第jana15期

机译：化学计量学在评估超声频率，日本乳杆菌培养和干燥对牛肉干生产的影响方面的应用：对氨基酸谱，有机酸，质地和颜色的影响
4. THE "BIP METHOD" FOR ASSIGNMENT OF THE ABSOLUTE CONFIGURATION OF β-AMINO ACIDS: ICD IN THE BIPHENYL CORE OF BIP-β-XAA DIPEPTIDES [C] . Laurence Dutot, Anne Gaucher, Karen Wright the European Peptide Symposium . 2007

机译：用于分配β-氨基酸的绝对构型的“BIP方法”：BIP-β-XAA二肽的联苯核中ICD
5. THE DEVELOPMENT OF A CRYSTALLINE AMINO ACID REFERENCE DIET FOR CHICKS WITH SPECIAL REFERENCE TO ITS USE IN STUDYING THE EFFECT OF SUBOPTIMAL AND SUPEROPTIMAL DIETARY CONCENTRATIONS OF AMINO ACIDS ON THE FREE AMINO ACID CONTENT OF BLOOD PLASMA [D] . DEAN, WILLIAM FOSTER, JR. -1

机译：小鸡的结晶氨基酸参考饮食的开发及其特殊参考，可用于研究亚最佳和最高饮食浓度的氨基酸对血浆中游离氨基酸含量的影响
6. Study of the Warner-Bratzler Shear Force Sensory Analysis and Sarcomere Length as Indicators of the Tenderness of Sun-Dried Beef [O] . Yuri Ishihara, Ricardo Moreira, Geany de Souza, 2013

机译：Warner-Bratzler剪切力感官分析和Sarcomere长度作为晒干牛肉嫩度指标的研究
7. Study of the Warner-Bratzler Shear Force, Sensory Analysis and Sarcomere Length as Indicators of the Tenderness of Sun-Dried Beef [O] . Marta Madruga, Geany de Souza, Ricardo Moreira, 2013

机译：Warner-Bratzler剪切力，感官分析和sarcomere长度作为晒干牛肉嫩度指标的研究

Comparison of Free Amino Acids and Dipeptide Contents, Warner-Bratzler Shear Force and Sensory Property of Beef Jerky Manufactured with Different Drying Methods

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