S. Ba(n)ón@Department of Food Technology,Nutrition and Hygiene,University of Murcia,Espinardo,30071,Spain--D. (A)lvarez@Department of Biosystems and Agricultural Engineering,University of Kentucky,Lexington,KY 40546,USA--P. Díaz@Department of Food Technology,Nutrition and Hygiene,University of Murcia,Espinardo,30071,Spain--G. Nieto@Department of Food Technology,Nutrition and Hygiene,University of Murcia,Espinardo,30071,Spain--M.D. Garrido@Department of Food Technology,Nutrition and Hygiene,University of Murcia,Espinardo,30071,Spain--M. Castillo@Department of Biosystems and Agricultural Engineering,University of Kentucky,Lexington,KY 40546,USA--F. Payne@Department of Biosystems and Agricultural Engineering,University of Kentucky,Lexington,KY 40546,USA--Y. L. Xiong@Department of Animal and F;
optical photometry; meat emulsion; cooking loss; gel strength; temperature; fat; starch;
机译:脂肪水平,木薯淀粉和乳清蛋白对配制5/100和12/100脂肪的法兰克福香肠的影响
机译:高压对减脂和减盐猪肉香肠乳液的烹饪损失和功能特性的影响
机译:反相油包水乳液作为法兰克福香肠模型中的脂肪替代品:脂肪乳液含量对有机脂和机械性能的影响
机译:使用用不同脂肪和淀粉水平制造的法兰克福温釜中的乳液温度和反射光度来控制烹饪损失和质地
机译:盐含量和用非肉类蛋白质稳定的预乳化脂肪对肉糊的流变行为,质地和微结构的影响。
机译:碱处理甘蔗纤维改善不同脂肪水平肉糜的理化特性的功效
机译:鸡肉分离蛋白和加热温度对低脂法兰克福香肠质地特性的影响
机译:辐照剂量,温度和脂肪水平对牛肉卷颜色强度和质构特征的影响