Emulsion Mapping in Pork Meat Emulsion Systems with Various Lipid Types and Brown Rice Fiber.

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Emulsion Mapping in Pork Meat Emulsion Systems with Various Lipid Types and Brown Rice Fiber.

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2015 nî lūn-bûn

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2015年の論文

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2015年学术文章

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2015年学术文章

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2015年学术文章

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2015年学术文章

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2015年学术文章

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2015年學術文章

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Emulsion Mapping in Pork Meat ...... id Types and Brown Rice Fiber.

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Emulsion Mapping in Pork Meat ...... id Types and Brown Rice Fiber.

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Emulsion Mapping in Pork Meat ...... id Types and Brown Rice Fiber.

@en

Emulsion Mapping in Pork Meat ...... id Types and Brown Rice Fiber.

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Emulsion Mapping in Pork Meat ...... id Types and Brown Rice Fiber.

@en

Emulsion Mapping in Pork Meat ...... id Types and Brown Rice Fiber.

@nl

P1476

Emulsion Mapping in Pork Meat ...... id Types and Brown Rice Fiber.

@en

P2093

Cheon-Jei Kim

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Dong-Heon Song

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Hyun-Wook Kim

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Jinhee Park

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Ko-Eun Hwang

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Tae-Jun Jeong

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Young-Boong Kim

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Yun-Sang Choi

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P2860

Chemical composition, techno-functional and sensory properties and effects of three dietary fibers on the quality characteristics of Tunisian beef sausage.

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

Effects of interesterified vegetable oils and sugarbeet fiber on the quality of frankfurters.

Low-fat meat sausages with fish oil: optimization of milk proteins and carrageenan contents using response surface methodology.

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.

Influence of different types and proportions of added edible seaweeds on characteristics of low-salt gel/emulsion meat systems.

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

P304

258-264

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P31

scholarly article

P356

10.5851/KOSFA.2015.35.2.258

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P433

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P478

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P577

2015-04-30T00:00:00Z

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P698

26761836

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P932

4682521

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