Lv5
1196 积分 2023-12-18 加入
Dried Plum Products as a Substitute for Phosphate in Chicken Marinade
1个月前
已完结
Effects of combined chickpea protein isolate and chitosan on the improvement of technological quality in phosphate-free pork meat emulsions: Its relation to modifications on protein thermal and structural properties
1个月前
已完结
THE EFFECT OF GARLIC OR ONION MARINADE ON THE LIPID OXIDATION AND MEAT QUALITY OF PORK DURING COLD STORAGE
2个月前
已完结
Green technologies as a strategy to reduce NaCl and phosphate in meat products: an overview
3个月前
已完结
Phosphate replacing potential of apple pomace and coffee silver skin in Irish breakfast sausage using a mixture design approach
3个月前
已完结
Phosphate alternatives for meat processing and challenges for the industry: A critical review
3个月前
已完结
Mechanism of improving emulsion stability of emulsion-type sausage with oyster mushroom (Pleurotus ostreatus) powder as a phosphate replacement
3个月前
已完结
Bamboo fiber improves the functional properties of reduced salt and phosphate‐free Bologna sausage
4个月前
已完结
Evaluation of chickpea protein isolate as a partial replacement for phosphate in pork meat batters: Techno-functional properties and molecular characteristic modifications
4个月前
已完结
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