Alternative fat substitutes for beef burger: technological and sensory characteristics.

about

Development of designer chicken shred with response surface methodology and evaluation of its quality characteristics

P2860

Q41768468-3D4B9E83-30AA-4E19-8C13-C8A8A1D2A1F3

P2860

Alternative fat substitutes for beef burger: technological and sensory characteristics.

Item

http://www.wikidata.org/entity/Q41896632

description

2014 nî lūn-bûn

@nan

2014年の論文

@ja

2014年論文

@yue

2014年論文

@zh-hant

2014年論文

@zh-hk

2014年論文

@zh-mo

2014年論文

@zh-tw

2014年论文

@wuu

2014年论文

@zh

2014年论文

@zh-cn

name

Alternative fat substitutes for beef burger: technological and sensory characteristics.

@en

type

Item

label

Alternative fat substitutes for beef burger: technological and sensory characteristics.

@en

prefLabel

Alternative fat substitutes for beef burger: technological and sensory characteristics.

@en

P1476

Alternative fat substitutes for beef burger: technological and sensory characteristics.

@en

P2093

Ana Carla M Pinheiro

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

Carlos J Pimenta

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

Cleiton A Nunes

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

Luís Felipe F Fabrício

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

Maria Emília S G Pimenta

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

Renato Silva Leal

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

Sabrina C Bastos

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

Tatiana A Reis

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

P2860

Effect of content of protein, fat and modified starch on binding textural characteristics, and colour of comminuted scalded sausages.

Utilization of hazelnut pellicle in low-fat beef burgers.

PARAFAC. Tutorial and applications

Assessing the use of different chemometric techniques to discriminate low-fat and full-fat yogurts

Developing a prebiotic yogurt: Rheological, physico-chemical and microbiological aspects and adequacy of survival analysis methodology

PARAFAC: Adjustment for modeling consumer study covering probiotic and conventional yogurt

Análise físico-química e sensorial de hambúrguer elaborado com carne de avestruz

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

P2888

s13197-013-1233-2

P304

2046-2053

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

P31

scholarly article

P356

10.1007/S13197-013-1233-2

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

P433

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

P478

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

P577

2014-01-18T00:00:00Z

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

P5875

265393413

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

P698

25190862

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

P932

4152509

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

Alternative fat substitutes for beef burger: technological and sensory characteristics.

about

P2860

P2860

Alternative fat substitutes for beef burger: technological and sensory characteristics.

description

name

type

label

prefLabel

P1433

P1476

P2093

P2860

P2888

P304

P31

P356

P433

P478

P577

P5875

P698

P932

P356

P1433

P1476

P2093

P2860

P2888

P304

P31

P356

P433

P478

P577

P5875

P698

P932