Lv46
706 积分 2023-12-18 加入
Green technologies as a strategy to reduce NaCl and phosphate in meat products: an overview
23天前
已完结
Phosphate replacing potential of apple pomace and coffee silver skin in Irish breakfast sausage using a mixture design approach
28天前
已完结
Phosphate alternatives for meat processing and challenges for the industry: A critical review
30天前
已完结
Mechanism of improving emulsion stability of emulsion-type sausage with oyster mushroom (Pleurotus ostreatus) powder as a phosphate replacement
1个月前
已完结
Bamboo fiber improves the functional properties of reduced salt and phosphate‐free Bologna sausage
1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
1个月前
已完结
Effects of Various Calcium Powders as Replacers for Synthetic Phosphate on the Quality Properties of Ground Pork Meat Products
1个月前
已完结
Application of seaweed dietary fiber as a potential alternative to phosphates in frankfurters with healthier profiles
1个月前
已完结
Reduction of phosphate content in frankfurters by up to 50% using micronized cold-pressed sesame seed cake
1个月前
已完结
Clean-Label Strategies for the Replacement of Nitrite, Ascorbate, and Phosphate in Meat Products: A Review
1个月前
已完结
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