Application of functional citrus by-products to meat products

Application of functional citrus by-products to meat products

Item
http://www.wikidata.org/entity/Q59193364
The improvement effect and mechanism of citrus fiber on the water-binding ability of low-fat frankfurters.Novel trends in development of dietary fiber rich meat products-a critical reviewEffect of shaddock albedo addition on the properties of frankfurters.A citrus waste-based biorefinery as a source of renewable energy: technical advances and analysis of engineering challenges.Evaluation of the inhibition of carbohydrate hydrolyzing enzymes, the antioxidant activity, and the polyphenolic content of Citrus limetta peel extract.Properties of Dietary Fibers from Agroindustrial Coproducts as Source for Fiber-Enriched FoodsEffect of Date Palm Coproducts and Annatto Extract on Lipid Oxidation and Microbial Quality in a Pork Liver PâtéPHYSICOCHEMICAL CHARACTERIZATION OF THE ORANGE JUICE WASTE WATER OF A CITRUS BY-PRODUCTFunctional and Sensory Effects of Fibre-rich Ingredients on Breakfast Fresh Sausages ManufactureQuality characteristics of a non-fermented dry-cured sausage formulated with lemon albedo
P2860

Application of functional citrus by-products to meat products

Item
http://www.wikidata.org/entity/Q59193364
description
wetenschappelijk artikel
@nl
наукова стаття, опублікована в березні 2004
@uk
name
Application of functional citrus by-products to meat products
@en
Application of functional citrus by-products to meat products
@nl
type
label
Application of functional citrus by-products to meat products
@en
Application of functional citrus by-products to meat products
@nl
prefLabel
Application of functional citrus by-products to meat products
@en
Application of functional citrus by-products to meat products
@nl
P1433
P1476
P2093
P304
P31
P356
P433
P478
P577
P356
P1433
P1476
Application of functional citrus by-products to meat products
@en
P2093
P304
P31
P356
10.1016/J.TIFS.2003.08.007
P433
P478
P577