Response surface methodology study on the optimisation of effects of fat, wheat bran and salt on chemical, textural and sensory properties of patties.
about
Application of Response Surface Methodology to Study the Effects of Brisket Fat, Soy Protein Isolate, and Cornstarch on Nutritional and Textural Properties of Rabbit Sausages.Novel trends in development of dietary fiber rich meat products-a critical reviewModelling with response surface methodology of the effects of egg yolk, egg white and sodium carbonate on some textural properties of beef patties.Effect of Dietary Fiber Enrichment and Different Cooking Methods on Quality of Chicken Nuggets.Effect of wheat bran and dried carrot pomace addition on quality characteristics of chicken sausage.Evaluation of physicochemical properties and microbial attributes of cooked sausages stuffed in casing modified by surfactants and lactic acid after immersion vacuum cooling and long-term storageOptimisation of immersion vacuum cooling operation and quality of Irish cooked sausages by using response surface methodologyAntioxidant and Textural Properties and Aroma and Fatty Acid Profile of Meatless Cig Kofte, a Special Food in Turkey, Produced by Industrial Processing
P2860
Q33864164-51B39B8D-F763-4AAB-86F3-F96BBE4877DAQ35074759-A312C81E-95BF-4CC8-B4F8-3A369A137D5FQ38687190-B91D1CA3-35F4-4B3B-957E-45D888266578Q41051862-DD10B6C5-167D-4C36-A72F-228EE23B22DFQ47930940-E0F3B79E-2200-4E7E-9F86-5C558D016170Q57635611-BAB971C0-477D-46FB-9E31-02F4ABF1865CQ57635631-89B9E3E2-F6D9-45AE-8748-53B4527C04E6Q57902646-D2EC8A82-F9AA-4740-9976-438B19EFA677
P2860
Response surface methodology study on the optimisation of effects of fat, wheat bran and salt on chemical, textural and sensory properties of patties.
description
2009 nî lūn-bûn
@nan
2009年の論文
@ja
2009年論文
@yue
2009年論文
@zh-hant
2009年論文
@zh-hk
2009年論文
@zh-mo
2009年論文
@zh-tw
2009年论文
@wuu
2009年论文
@zh
2009年论文
@zh-cn
name
Response surface methodology s ...... sensory properties of patties.
@en
Response surface methodology s ...... sensory properties of patties.
@nl
type
label
Response surface methodology s ...... sensory properties of patties.
@en
Response surface methodology s ...... sensory properties of patties.
@nl
prefLabel
Response surface methodology s ...... sensory properties of patties.
@en
Response surface methodology s ...... sensory properties of patties.
@nl
P2093
P1433
P1476
Response surface methodology s ...... sensory properties of patties.
@en
P2093
Cemalettin Sarıçoban
Mustafa Karakaya
Mustafa Tahsin Yılmaz
P304
P356
10.1016/J.MEATSCI.2009.07.010
P577
2009-07-23T00:00:00Z