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The Effect of the Application of Thyme Essential Oil on Microbial Load During Meat Drying
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The physicochemical and microbiological characteristics of pork jerky in comparison to beef jerky

Han-Sul Yang1, Young-Hwa Hwang, Seon-Tea Joo

  • 1Meat Science Laboratory, Division of Applied Life Science, Gyeongsang National University, 900 Gajwa-Dong, Jinju 660-701, Republic of Korea.

Meat Science
|April 27, 2010
PubMed

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