Original research articleStatistical approaches to access the effect of Lactobacillus sakei culture and ultrasound frequency on fatty acid profile of beef jerky
Keywords: آتروژنیک; Fatty acid composition; Ultrasound frequency; Drying; Microwave-assisted extraction; Principal component analysis; Probiotics; Gas chromatography; Atherogenicity; Thrombogenicity; Hypocholesterolemic;