Textural and sensory properties of low fat pork sausages with added hydrated oatmeal and tofu as texture-modifying agents.

Textural and sensory properties of low fat pork sausages with added hydrated oatmeal and tofu as texture-modifying agents.

Item
http://www.wikidata.org/entity/Q53579700
Studies on the quality of duck meat sausages during refrigerationNovel trends in development of dietary fiber rich meat products-a critical reviewSupplementation of Pork Patties with Bovine Plasma Protein Hydrolysates Augments Antioxidant Properties and Improves Quality.Properties of Frankfurter-type Sausages with Pork Back-fat Replaced with Bovine Heart Surimi-like Materials.Effect of pumpkin on the quality characteristics and storage quality of aerobically packaged chicken sausages.Effects of xanthan, guar, carrageenan and locust bean gum addition on physical, chemical and sensory properties of meatballs.Technological, physico-chemical and sensory properties of raw and cooked meat batter incorporated with various levels of cold milled flaxseed powder.Effects of Humectant and Roasting on Physicochemical and Sensory Properties of Jerky Made from Spent Hen Meat.Quality of Low Fat Chicken Nuggets: Effect of Sodium Chloride Replacement and Added Chickpea (Cicer arietinum L.) Hull Flour.Effect of Dietary Fiber Extracted from Algelica keiskei Koidz on the Quality Characteristics of Chicken Patties.Effects of microbial transglutaminase on physicochemical properties, electrophoretic patterns and sensory attributes of veggie burger.Effect of apple pomace fiber and pork fat levels on quality characteristics of uncured, reduced-fat chicken sausages.The Quality Improvement of Emulsion-type Pork Sausages Formulated by Substituting Pork Back fat with Rice Bran Oil.Evaluation of the Quality of Beef Patties Formulated with Dried Pumpkin Pulp and Seed.Development of a low fat fresh pork sausage based on chitosan with health claims: impact on the quality, functionality and shelf-lifeUtilization of apple pomace powder as a fat replacer in goshtaba: a traditional meat product of Jammu and Kashmir, India
P2860

Textural and sensory properties of low fat pork sausages with added hydrated oatmeal and tofu as texture-modifying agents.

Item
http://www.wikidata.org/entity/Q53579700
description
2006 nî lūn-bûn
@nan
2006年の論文
@ja
2006年学术文章
@wuu
2006年学术文章
@zh
2006年学术文章
@zh-cn
2006年学术文章
@zh-hans
2006年学术文章
@zh-my
2006年学术文章
@zh-sg
2006年學術文章
@yue
2006年學術文章
@zh-hant
name
Textural and sensory propertie ...... u as texture-modifying agents.
@en
Textural and sensory propertie ...... u as texture-modifying agents.
@nl
type
label
Textural and sensory propertie ...... u as texture-modifying agents.
@en
Textural and sensory propertie ...... u as texture-modifying agents.
@nl
prefLabel
Textural and sensory propertie ...... u as texture-modifying agents.
@en
Textural and sensory propertie ...... u as texture-modifying agents.
@nl
P1433
P1476
P2093
P304
P31
P356
P433
P478
P577
P698
P356
P1433
P1476
Textural and sensory propertie ...... u as texture-modifying agents.
@en
P2093
P304
P31
P356
10.1016/J.MEATSCI.2006.07.013
P433
P478
P577
P698