The Effects of Potato Puree and Bread Crumbs on Some Quality Characteristics of Low Fat Meatballs.

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Evaluation of the Quality of Beef Patties Formulated with Dried Pumpkin Pulp and Seed.Investigation of the Usability of Retrograded Flour in Meatball Production as A Structure Enhancer.

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The Effects of Potato Puree and Bread Crumbs on Some Quality Characteristics of Low Fat Meatballs.

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2014 nî lūn-bûn

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2014年の論文

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2014年学术文章

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2014年学术文章

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2014年学术文章

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2014年学术文章

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2014年學術文章

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The Effects of Potato Puree an ...... eristics of Low Fat Meatballs.

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The Effects of Potato Puree an ...... eristics of Low Fat Meatballs.

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The Effects of Potato Puree an ...... eristics of Low Fat Meatballs.

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The Effects of Potato Puree an ...... eristics of Low Fat Meatballs.

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Meltem Serdaroğlu

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P2860

Effect of oat's soluble fibre (β-glucan) as a fat replacer on physical, chemical, microbiological and sensory properties of low-fat beef patties.

Effect of leek and onion on processing and quality characteristics of Greek traditional sausages.

Quality characteristics of loaves from buffalo meat, liver and vegetables.

Effect of tomato paste and nitrite level on processing and quality characteristics of frankfurters.

Effects of using plum puree on some properties of low fat beef patties.

Comparisons of methods for calculating retention of nutrients in cooked foods.

Antioxidant properties of dried plum ingredients in raw and precooked pork sausage.

Inhibition of lipid oxidation in cooked beef patties by hydrolyzed potato protein is related to its reducing and radical scavenging ability.

Effect of grind size and fat levels on the physico-chemical and sensory characteristics of low-fat ground buffalo meat patties.

The effect of replacing fat with oat bran on fatty acid composition and physicochemical properties of meatballs.

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scholarly article

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10.5851/KOSFA.2014.34.5.561

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Tolga Akcan

Ergezer Haluk

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2014-10-31T00:00:00Z

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269691717

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bread

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The Effects of Potato Puree and Bread Crumbs on Some Quality Characteristics of Low Fat Meatballs.

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P2860

P2860

The Effects of Potato Puree and Bread Crumbs on Some Quality Characteristics of Low Fat Meatballs.

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