Quality of low-fat pork sausages with tomato powder as colour and functional additive during refrigerated storage
about
Optimization of technological parameters for preparation of lycopene microcapsulesDevelopment of sweet and sour chicken meat spread based on sensory attributes: process optimization using response surface methodology.Storage quality of walnut oil containing lycopene during accelerated oxidation.Chemical, physical and sensory properties of Vienna sausages formulated with a starfruit dietary fiber concentrate
P2860
Quality of low-fat pork sausages with tomato powder as colour and functional additive during refrigerated storage
description
2010 nî lūn-bûn
@nan
2010年の論文
@ja
2010年論文
@yue
2010年論文
@zh-hant
2010年論文
@zh-hk
2010年論文
@zh-mo
2010年論文
@zh-tw
2010年论文
@wuu
2010年论文
@zh
2010年论文
@zh-cn
name
Quality of low-fat pork sausag ...... ve during refrigerated storage
@ast
Quality of low-fat pork sausag ...... ve during refrigerated storage
@en
type
label
Quality of low-fat pork sausag ...... ve during refrigerated storage
@ast
Quality of low-fat pork sausag ...... ve during refrigerated storage
@en
prefLabel
Quality of low-fat pork sausag ...... ve during refrigerated storage
@ast
Quality of low-fat pork sausag ...... ve during refrigerated storage
@en
P2093
P2860
P1476
Quality of low-fat pork sausag ...... ve during refrigerated storage
@en
P2093
Il-Suk Kim
Prabhat Kumar Mandal
Sang-Keun Jin
Suk-Nam Kang
P2860
P2888
P304
P356
10.1007/S13197-010-0182-2
P577
2010-12-23T00:00:00Z