Effect of shaddock albedo addition on the properties of frankfurters.

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The improvement effect and mechanism of citrus fiber on the water-binding ability of low-fat frankfurters.Optimization of low-fat meat hamburger formulation containing quince seed gum using response surface methodology.

P2860

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P2860

Effect of shaddock albedo addition on the properties of frankfurters.

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http://www.wikidata.org/entity/Q41571738

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2014 nî lūn-bûn

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2014年の論文

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2014年論文

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2014年論文

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2014年論文

@zh-hk

2014年論文

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2014年論文

@zh-tw

2014年论文

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2014年论文

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2014年论文

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name

Effect of shaddock albedo addition on the properties of frankfurters.

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type

Item

label

Effect of shaddock albedo addition on the properties of frankfurters.

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prefLabel

Effect of shaddock albedo addition on the properties of frankfurters.

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P1476

Effect of shaddock albedo addition on the properties of frankfurters.

@en

P2093

Bing Shan

http://www.w3.org/2001/XMLSchema#string

Fazheng Ren

http://www.w3.org/2001/XMLSchema#string

Hao Zhang

http://www.w3.org/2001/XMLSchema#string

Huiyuan Guo

http://www.w3.org/2001/XMLSchema#string

Limin Zheng

http://www.w3.org/2001/XMLSchema#string

Lu Jiang

http://www.w3.org/2001/XMLSchema#string

Shaobo Zhen

http://www.w3.org/2001/XMLSchema#string

Teng Pan

http://www.w3.org/2001/XMLSchema#string

Xingmin Li

http://www.w3.org/2001/XMLSchema#string

P2860

Mechanisms of meat batter stabilization: a review.

Chemistry and uses of pectin--a review.

Effect of a new emulsifier containing sodium stearoyl-2-lactylate and carrageenan on the functionality of meat emulsion systems.

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

Characteristics of meat emulsion systems as influenced by different levels of lemon albedo.

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

Lemon albedo as a new source of dietary fiber: Application to bologna sausages

Effect of orange dietary fibre, oregano essential oil and packaging conditions on shelf-life of bologna sausages

Characteristics of beef burger as influenced by various types of lemon albedo

Application of functional citrus by-products to meat products

P2888

s13197-014-1467-7

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4572-4578

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scholarly article

P356

10.1007/S13197-014-1467-7

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P433

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P478

http://www.w3.org/2001/XMLSchema#string

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2014-08-10T00:00:00Z

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26139927

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P921

albedo

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4486546

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Effect of shaddock albedo addition on the properties of frankfurters.

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P2860

P2860

Effect of shaddock albedo addition on the properties of frankfurters.

description

name

type

label

prefLabel

P1433

P1476

P2093

P2860

P2888

P304

P31

P356

P433

P478

P577

P698

P921

P932

P356

P1433

P1476

P2093

P2860

P2888

P304

P31

P356

P433

P478

P577

P698

P921

P932