Effects of using plum puree on some properties of low fat beef patties.
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Fruit-based Natural Antioxidants in Meat and Meat Products: A Review.The Effects of Potato Puree and Bread Crumbs on Some Quality Characteristics of Low Fat Meatballs.Peach skin powder inhibits oxidation in cooked turkey meat.Evaluation of the Quality of Beef Patties Formulated with Dried Pumpkin Pulp and Seed.Effect of wheat sprout powder incorporation on lipid oxidation and physicochemical properties of beef patties
P2860
Effects of using plum puree on some properties of low fat beef patties.
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2010 nî lūn-bûn
@nan
2010年の論文
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2010年論文
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2010年論文
@zh-hant
2010年論文
@zh-hk
2010年論文
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2010年論文
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2010年论文
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2010年论文
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2010年论文
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name
Effects of using plum puree on some properties of low fat beef patties.
@en
Effects of using plum puree on some properties of low fat beef patties.
@nl
type
label
Effects of using plum puree on some properties of low fat beef patties.
@en
Effects of using plum puree on some properties of low fat beef patties.
@nl
prefLabel
Effects of using plum puree on some properties of low fat beef patties.
@en
Effects of using plum puree on some properties of low fat beef patties.
@nl
P1433
P1476
Effects of using plum puree on some properties of low fat beef patties
@en
P2093
Meltem Serdaroglu
P304
P356
10.1016/J.MEATSCI.2010.07.009
P577
2010-07-23T00:00:00Z