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机译:用亚麻籽面粉延伸功能性鸡肉块的质量特征
Department of Livestock Products Technology College of Veterinary Science Sri Venkateswara Veterinary University Tirupati AndhraPradesh-517 502 India;
Department of Livestock Products Technology College of Veterinary Science Sri Venkateswara Veterinary University Tirupati AndhraPradesh-517 502 India;
Department of Livestock Products Technology College of Veterinary Science Sri Venkateswara Veterinary University Tirupati AndhraPradesh-517 502 India;
Department of Livestock Products Technology College of Veterinary Science Sri Venkateswara Veterinary University Tirupati AndhraPradesh-517 502 India;
Flax seed flour; Chicken meat nuggets; Fatty acid profile; Quality characteristics;
机译:用亚麻籽面粉延伸功能性鸡肉块的质量特征
机译:豌豆壳粉掺入和盐替代对功能重组鸡肉卷品质特性的影响
机译:高粱粉功能重组鸡肉块的品质特性
机译:监测模糊质量特征的模糊均值和范围控制图:使用鸡块的食品行业案例研究
机译:Petfood:高水分模型系统中肉副产品和机械分离的鸡肉(MSC)的理化特性和功能特性。
机译:低脂鸡块的品质特性:盐替代品掺合料和豌豆壳粉的作用
机译:亚麻籽面粉,葡萄皮和小麦麸质含量水平对鸡肉肉类感官质量的影响