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Animal Products
Quantitative microbial risk assessment of Campylobacter jejuni in jerky in Korea: Jimyeong Ha, Heeyoung Lee, Sejeong Kim, Jeeyeon Lee, Soomin Lee, Yukyung Choi, Hyemin Oh, Yohan Yoon; Asian-Australas J Anim Sci. 2019;32(2):274-281. Published online July 26, 2018; DOI: https://doi.org/10.5713/ajas.18.0322
Web of Science 6 Crossref 4; Full text PubReader ePub PDF


Supplementary effects of higher levels of various disaccharides on processing yield, quality properties and sensory attributes of Chinese - style pork jerky: Chih-Ming Chen, Hsien-Tang Lin; Asian-Australas J Anim Sci. 2017;30(12):1773-1783. Published online June 27, 2017; DOI: https://doi.org/10.5713/ajas.17.0267
Crossref 2; Full text PubReader ePub PDF


Evaluation of Honey and Rice Syrup as Replacements for Sorbitol in the Production of Restructured Duck Jerky: Endy Triyannanto, Keun Taik Lee; Asian-Australas J Anim Sci. 2016;29(2):271-279. Published online September 10, 2015; DOI: https://doi.org/10.5713/ajas.15.0431
Crossref 6; Full text PubReader ePub PDF


Effect of Curing Time on the Physicochemical and Sensory Properties of Beef Jerky Replaced Salt with Soy Sauce, Red Pepper Paste and Soybean Paste: H. J. Lim, G. D. Kim, E. Y. Jung, H. W. Seo, S. T. Joo, S. K. Jin, H. S. Yang; Asian-Australas J Anim Sci. 2014;27(8):1174-1180. Published online June 22, 2014; DOI: https://doi.org/10.5713/ajas.2013.13853
Crossref 10; Full text PubReader ePub PDF


Synergistic Effects of Electron-beam Irradiation and Leek Extract on the Quality of Pork Jerky during Ambient Storage: Hyun-Joo Kim, Mingu Kang, Hae In Yong, Young Sik Bae, Samooel Jung, Cheorun Jo; Asian-Australas J Anim Sci. 2013;26(4):596-602. Published online April 1, 2013; DOI: https://doi.org/10.5713/ajas.2012.12580
Crossref 18; Full text PubReader ePub PDF

Animal Breeding and Genetics
Determination of Quality Changes throughout Processing Steps in Chinese-style Pork Jerky: W. S. Chen, D. C. Liu, M. T. Chen; Asian-Australas J Anim Sci. 2004;17(5):700-704. Published online January 1, 2004; DOI: https://doi.org/10.5713/ajas.2004.700
Crossref 13; PDF

Animal Products
Effects of High Level of Sucrose on the Moisture Content, Water Activity, Protein Denaturation and Sensory Properties in Chinese-Style Pork Jerky: W. S. Chen, D. C. Liu, M. T. Chen; Asian-Australas J Anim Sci. 2002;15(4):585-590. Published online April 1, 2002; DOI: https://doi.org/10.5713/ajas.2002.585
Crossref 13; PDF


The Effect of Roasting Temperature on the Formation of Volatile Compounds in Chinese-Style Pork Jerky: W. S. Chen, D. C. Liu, M. T. Chen; Asian-Australas J Anim Sci. 2002;15(3):427-431. Published online March 1, 2002; DOI: https://doi.org/10.5713/ajas.2002.427
Crossref 22; PDF


Improving Texture and Storage Stability of Chinese-Style Pork Jerky by the Addition of Humectants: W. S. Chen, D. C. Liu, M. T. Chen, H. W. Ockerman; Asian-Australas J Anim Sci. 2000;13(10):1455-1460. Published online October 1, 2000; DOI: https://doi.org/10.5713/ajas.2000.1455
Crossref 9; PDF


WITHDRAWN:Effect of Sodium Chloride Replacement on the Sensory and Physico-Chemical Properties of Restructured Chicken Jerky: Feby Luckose, Mohan Chandra Pandey, Virat Abhishek; Received July 7, 2015 Accepted October 5, 2015; DOI: https://doi.org/10.5713/ajas.15.0573 [Accepted]

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