Low-fat meat sausages with fish oil: optimization of milk proteins and carrageenan contents using response surface methodology.
about
Sensory and physicochemical evaluation of low-fat chicken mortadella with added native and modified starches.Effect of NaCl Concentration on the Emulsifying Properties of Myofibrilla Protein in the Soybean Oil and Fish Oil Emulsion.Emulsion Mapping in Pork Meat Emulsion Systems with Various Lipid Types and Brown Rice Fiber.Optimization of lipid profile and hardness of low-fat mortadella following a sequential strategy of experimental design.Effect of the partial replacement of pork backfat by microencapsulated fish oil or mixed fish and olive oil on the quality of frankfurter type sausage.
P2860
Low-fat meat sausages with fish oil: optimization of milk proteins and carrageenan contents using response surface methodology.
description
2013 nî lūn-bûn
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2013年の論文
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2013年学术文章
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2013年学术文章
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2013年学术文章
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2013年学术文章
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2013年學術文章
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name
Low-fat meat sausages with fis ...... response surface methodology.
@en
Low-fat meat sausages with fis ...... response surface methodology.
@nl
type
label
Low-fat meat sausages with fis ...... response surface methodology.
@en
Low-fat meat sausages with fis ...... response surface methodology.
@nl
prefLabel
Low-fat meat sausages with fis ...... response surface methodology.
@en
Low-fat meat sausages with fis ...... response surface methodology.
@nl
P1433
P1476
Low-fat meat sausages with fis ...... response surface methodology.
@en
P2093
A N Califano
S C Andrés
P304
P356
10.1016/J.MEATSCI.2013.11.004
P50
P577
2013-11-10T00:00:00Z