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Effects of gamma-ray, electron-beam, and X-ray irradiation on physicochemical properties of heat-induced gel prepared with salt-soluble pork protein.
- Published in:
- Food Science & Biotechnology, 2017, v. 26, n. 4, p. 955, doi. 10.1007/s10068-017-0147-6
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- Article
Effect of fermented red beet extracts on the shelf stability of low-salt frankfurters.
- Published in:
- Food Science & Biotechnology, 2017, v. 26, n. 4, p. 929, doi. 10.1007/s10068-017-0113-3
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- Article
Effects of fat levels and rice bran fiber on the chemical, textural, and sensory properties of frankfurters.
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- Food Science & Biotechnology, 2015, v. 24, n. 2, p. 489, doi. 10.1007/s10068-015-0064-5
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- Article
Replacement of pork back fat with pre‐emulsion of wheat (<italic>Triticum aestivum</italic> L.) sprout and collagen and its optimization for reduced‐fat patties.
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- Journal of Food Processing & Preservation, 2018, v. 42, n. 4, p. 1, doi. 10.1111/jfpp.13576
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- Article
Quality of Sliced Cured Pork Loin with Spinach: Effect of Incubation Period with Starter Culture.
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- Journal of Food Quality, 2019, p. 1, doi. 10.1155/2019/6373671
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- Article