Utilization of hazelnut pellicle in low-fat beef burgers.
about
Effects of Dietary Fiber Extracted from Pumpkin (Cucurbita maxima Duch.) on the Physico-Chemical and Sensory Characteristics of Reduced-Fat FrankfurtersNovel trends in development of dietary fiber rich meat products-a critical reviewQuality Characteristics of Marinated Chicken Breast as Influenced by the Methods of Mechanical Processing.Quality Evaluation of Chicken Nugget Formulated with Various Contents of Chicken Skin and Wheat Fiber MixtureEffects of Glasswort (Salicornia herbacea L.) Hydrates on Quality Characteristics of Reduced-salt, Reduced-fat FrankfurtersDietary fibre as functional ingredient in meat products: a novel approach for healthy living - a review.Effects of xanthan, guar, carrageenan and locust bean gum addition on physical, chemical and sensory properties of meatballs.The Effects of Potato Puree and Bread Crumbs on Some Quality Characteristics of Low Fat Meatballs.Technological, physico-chemical and sensory properties of raw and cooked meat batter incorporated with various levels of cold milled flaxseed powder.Turkish Tombul hazelnut (Corylus avellana L.) protein concentrates: functional and rheological properties.Alternative fat substitutes for beef burger: technological and sensory characteristics.Quality and Sensory Characteristics of Reduced-fat Chicken Patties with Pork Back Fat Replaced by Dietary Fiber from Wheat Sprout.Combined Effects of Wheat Sprout and Isolated Soy Protein on Quality Properties of Breakfast Sausage.Evaluation of the Nutritional and Storage Quality of Meatballs Formulated with Bee Pollen.Efficacy of flaxseed flour as bind enhancing agent on the quality of extended restructured mutton chops.Effect of Dietary Fiber Extracted from Algelica keiskei Koidz on the Quality Characteristics of Chicken Patties.Optimization for Reduced-Fat / Low-NaCl Meat Emulsion Systems with Sea Mustard (Undaria pinnatifida) and Phosphate.Anti-oxidant and anti-microbial properties of mutton nuggets incorporated with blends of essential oils.Valorization of functional properties of extract and powder of olive leaves in raw and cooked minced beef meat.Effect of wheat sprout powder incorporation on lipid oxidation and physicochemical properties of beef pattiesNanoencapsulation Approach to Improve Antimicrobial and Antioxidant Activity of Thyme Essential Oil in Beef Burgers During Refrigerated StorageThe Effect of Natural Ingredients (Amaranth and Pumpkin Seeds) on the Quality Properties of Chicken Burgers
P2860
Q28830407-308856A2-5C6A-4BA7-A5C4-CD622B4D9B14Q35074759-EC2CF738-6FF1-4931-8DC4-8D412E92641CQ36380257-7221C91F-1E85-44DD-AB3A-3CD462028615Q36380294-A9E5DC65-0DC7-4FC7-9494-63AE043DA759Q36502426-49619411-9C24-4BB4-8F0A-7B2AF62AC6CCQ36550538-4C7BC458-B6D0-401E-A296-2F59996F998AQ39181637-76D4EF22-B9B3-4D3F-A4F1-F14AE9E0DC19Q40113681-565701BA-F580-4ADA-B82F-CB1E99BD32D9Q41283235-8C6E131D-64A9-4E9E-8811-5064978DEA7AQ41394863-AA922595-F07B-4928-ABF0-92B56CBBF618Q41896632-3AD0584C-B88F-4866-A90C-AD7124068994Q42025829-42C20405-E9AB-4005-B9E1-22B61B68D18AQ42118942-F2A67EE7-3647-4EBF-91ED-EF9E609BA834Q42126106-F76F2284-264C-4F29-BDCD-E58A2579E485Q42148201-BB43E48C-7164-4992-8495-4C329C5069B3Q42240527-92086B7D-B0E8-4BF7-8058-7F90E559D1B8Q43152441-B15C471F-C904-432E-83B3-2FFA392FD5E4Q49388495-9D2AB14F-827E-4AD2-B9CB-97FCAF21BD26Q51093142-DBD88790-FF8A-4EA9-B0FD-2A696994656EQ57902747-B871DBF0-D321-4075-9724-63C0A11CE74AQ58761198-1D5BC485-9099-4149-AE95-861E6C0E6041Q59193214-56809738-9E89-486A-BA0D-518403762FCD
P2860
Utilization of hazelnut pellicle in low-fat beef burgers.
description
2005 nî lūn-bûn
@nan
2005年の論文
@ja
2005年学术文章
@wuu
2005年学术文章
@zh
2005年学术文章
@zh-cn
2005年学术文章
@zh-hans
2005年学术文章
@zh-my
2005年学术文章
@zh-sg
2005年學術文章
@yue
2005年學術文章
@zh-hant
name
Utilization of hazelnut pellicle in low-fat beef burgers.
@en
Utilization of hazelnut pellicle in low-fat beef burgers.
@nl
type
label
Utilization of hazelnut pellicle in low-fat beef burgers.
@en
Utilization of hazelnut pellicle in low-fat beef burgers.
@nl
prefLabel
Utilization of hazelnut pellicle in low-fat beef burgers.
@en
Utilization of hazelnut pellicle in low-fat beef burgers.
@nl
P2093
P1433
P1476
Utilization of hazelnut pellicle in low-fat beef burgers.
@en
P2093
Inci Sagir
N Sule Ustun
Sadettin Turhan
P304
P356
10.1016/J.MEATSCI.2005.03.027
P577
2005-06-06T00:00:00Z