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魏
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魏
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Effects of fat level and maltodextrin on the functional properties of frankfurters formulated with 5, 12 and 30% fat 7 p
Effects of fat level and maltodextrin on the functional properties of frankfurters formulated with 5, 12 and 30% fat
Effects of chemical hurdles on microbiological and oxidative stability of a cooked cured emulsion type meat product 9 p
Effects of chemical hurdles on microbiological and oxidative stability of a cooked cured emulsion type meat product
Effect of storage and packaging on fatty acid composition and oxidation in dry fermented sausages made with added olive oil and antioxidants 8 p
Effect of storage and packaging on fatty acid composition and oxidation in dry fermented sausages made with added olive oil and antioxidants
Effect of radio frequency cooking on the texture, colour and sensory properties of a large diameter comminuted meat product 12 p
Effect of radio frequency cooking on the texture, colour and sensory properties of a large diameter comminuted meat product
Effect of locust bean-xanthan gum addition and replacement of pork fat with olive oil on the quality characteristics of low-fat frankfurters 7 p
Effect of locust bean-xanthan gum addition and replacement of pork fat with olive oil on the quality characteristics of low-fat frankfurters
Effect of enrobing and antioxidants on quality characteristics of precooked pork patties under chilled and frozen storage conditions 9 p
Effect of enrobing and antioxidants on quality characteristics of precooked pork patties under chilled and frozen storage conditions
Effect of diet and fat content on the functional properties of thawed beef 8 p
Effect of diet and fat content on the functional properties of thawed beef
Cooked sausage batter cohesiveness as affected by sarcoplasmic proteins 6 p
Cooked sausage batter cohesiveness as affected by sarcoplasmic proteins
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