Development and quality assessment of carrageenan incorporated low fat chevon patties.

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Development and quality assessment of carrageenan incorporated low fat chevon patties.

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http://www.wikidata.org/entity/Q41495476

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2016 nî lūn-bûn

@nan

2016年の論文

@ja

2016年論文

@yue

2016年論文

@zh-hant

2016年論文

@zh-hk

2016年論文

@zh-mo

2016年論文

@zh-tw

2016年论文

@wuu

2016年论文

@zh

2016年论文

@zh-cn

name

Development and quality assessment of carrageenan incorporated low fat chevon patties.

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Development and quality assessment of carrageenan incorporated low fat chevon patties.

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Development and quality assessment of carrageenan incorporated low fat chevon patties.

@en

P1476

Development and quality assessment of carrageenan incorporated low fat chevon patties

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P2093

V Pathak

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P2860

Low-fat sodium-reduced sausages: Effect of the interaction between locust bean gum, potato starch and κ-carrageenan by a mixture design approach.

Utilization of gum tragacanth as bind enhancing agent in extended restructured mutton chops.

The effects of carrageenan and pectin on some quality characteristics of low-fat beef frankfurters.

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

Effects of fat level, tapioca starch and whey protein on frankfurters formulated with 5% and 12% fat.

Flavor and texture characteristics of low fat ground beef patties formulated with whey protein concentrate.

Carcass traits of Nellore, F1 Simmental × Nellore and F1 Angus × Nellore steers fed at maintenance or ad libitum with two concentrate levels in the diet

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s13197-016-2322-9

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3477-3484

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scholarly article

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10.1007/S13197-016-2322-9

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P50

N K Nayak

P577

2016-09-12T00:00:00Z

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27777453

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5069249

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