Evaluation of surimi, fat and water content in a low/no added pork sausage formulation using response surface methodology.
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Optimization of meat level and processing conditions for development of chicken meat noodles using response surface methodology.Properties of Frankfurter-type Sausages with Pork Back-fat Replaced with Bovine Heart Surimi-like Materials.Low-fat frankfurters from protein concentrates of tilapia viscera and mechanically separated tilapia meat.Changes of the water-holding capacity and microstructure of panga and tilapia surimi gels using different stabilizers and processing methods.Effects of soybean protein, potato starch and pig lard on the properties of frankfurters formulated from mechanically separated chicken meat surimi-like material.Optimisation of immersion vacuum cooling operation and quality of Irish cooked sausages by using response surface methodologyInstrumental Texture and Sensory Characteristics of Cod Frankfurter SausagesQuality Changes During Storage of Fish Sausages Containing Dietary FiberEffects of Replacing Pork with Tuna Levels on the Quality Characteristics of FrankfurtersModification of functional quality of raw myofibril preparation obtained from water-washed mechanically recovered chicken meat
P2860
Q35650799-E80B62F8-3B63-4A3E-9B84-04CEDD036AB5Q37246887-8D44A9AD-965F-42EF-8C28-B0C12685F429Q38260290-CD6C1695-FFD9-4E1E-BBE8-8E969AF31CC2Q46780656-5CF0DC68-956E-41AA-806E-7EA910FDCB1FQ50943306-E407F7E8-864C-4543-B696-15C909B26BB1Q57635631-4A0CA57C-DB63-4E6C-BBD8-DF57DEE6A989Q58055455-605711A6-8D38-49DC-9C8D-063BAD23BC16Q58055477-96AEA246-B478-4AD1-A518-789D9BCB3051Q58780321-2F56B748-D653-448B-9E41-6967CEB37D3AQ59303358-98928197-EE03-434A-A61F-7D4C971AC81A
P2860
Evaluation of surimi, fat and water content in a low/no added pork sausage formulation using response surface methodology.
description
2004 nî lūn-bûn
@nan
2004年の論文
@ja
2004年学术文章
@wuu
2004年学术文章
@zh-cn
2004年学术文章
@zh-hans
2004年学术文章
@zh-my
2004年学术文章
@zh-sg
2004年學術文章
@yue
2004年學術文章
@zh
2004年學術文章
@zh-hant
name
Evaluation of surimi, fat and ...... response surface methodology.
@en
Evaluation of surimi, fat and ...... response surface methodology.
@nl
type
label
Evaluation of surimi, fat and ...... response surface methodology.
@en
Evaluation of surimi, fat and ...... response surface methodology.
@nl
prefLabel
Evaluation of surimi, fat and ...... response surface methodology.
@en
Evaluation of surimi, fat and ...... response surface methodology.
@nl
P2093
P1433
P1476
Evaluation of surimi, fat and ...... response surface methodology.
@en
P2093
D J Buckley
S C Murphy
P304
P356
10.1016/J.MEATSCI.2003.07.001
P577
2004-03-01T00:00:00Z