Effect of grind size and fat levels on the physico-chemical and sensory characteristics of low-fat ground buffalo meat patties.
about
Effect of meat chunk size, massaging time and cooking time on quality of restructured pork blocks.The Effects of Potato Puree and Bread Crumbs on Some Quality Characteristics of Low Fat Meatballs.The Quality Characteristics of Salted Ground Pork Patties Containing Various Fat Levels by Microwave Cooking.
P2860
Effect of grind size and fat levels on the physico-chemical and sensory characteristics of low-fat ground buffalo meat patties.
description
2003 nî lūn-bûn
@nan
2003年の論文
@ja
2003年学术文章
@wuu
2003年学术文章
@zh-cn
2003年学术文章
@zh-hans
2003年学术文章
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2003年学术文章
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2003年學術文章
@yue
2003年學術文章
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2003年學術文章
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name
Effect of grind size and fat l ...... t ground buffalo meat patties.
@en
Effect of grind size and fat l ...... t ground buffalo meat patties.
@nl
type
label
Effect of grind size and fat l ...... t ground buffalo meat patties.
@en
Effect of grind size and fat l ...... t ground buffalo meat patties.
@nl
prefLabel
Effect of grind size and fat l ...... t ground buffalo meat patties.
@en
Effect of grind size and fat l ...... t ground buffalo meat patties.
@nl
P1433
P1476
Effect of grind size and fat l ...... t ground buffalo meat patties.
@en
P2093
B D Sharma
P304
P356
10.1016/S0309-1740(02)00313-3
P577
2003-11-01T00:00:00Z