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2636 积分 2023-12-18 加入
Pitahaya (Hylocereus ocamponis) peel flour as new ingredient in the development of beef burgers: impact on the quality parameters
9天前
已完结
Alternative fat substitutes for beef burger: technological and sensory characteristics
9天前
已完结
Salt reduction in food products: A systematic review of clean-label ingredients and non-thermal technologies
3个月前
已完结
Application of seed mucilage as functional biopolymer in meat product processing and preservation
5个月前
已完结
Dried Plum Products as a Substitute for Phosphate in Chicken Marinade
8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
8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
9个月前
已完结
Green technologies as a strategy to reduce NaCl and phosphate in meat products: an overview
10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
10个月前
已完结
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