Comparison of physicochemical properties of beef potentiators prepared by synergistic fermentation and traditional method
Article first published online: 22 MAY 2013
© 2013 The Authors. International Journal of Food Science and Technology © 2013 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 48, Issue 9, pages 1932–1939, September 2013
How to Cite
Gao, X., Yan, S., Yang, B., Lu, J. and Jin, Z. (2013), Comparison of physicochemical properties of beef potentiators prepared by synergistic fermentation and traditional method. International Journal of Food Science & Technology, 48: 1932–1939. doi: 10.1111/ijfs.12173
- Issue published online: 12 AUG 2013
- Article first published online: 22 MAY 2013
- Manuscript Accepted: 3 APR 2013
- Manuscript Received: 30 NOV 2012
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