SALMON PÂTÉ.
- Published in:
- 2015
- By:
- Publication type:
- Recipe
Works matching DE "PATES (Cooking)"
Results: 13
1
2
Quasi-adiabatic compression heating of selected foods.
- Published in:
- High Pressure Research, 2011, v. 31, n. 1, p. 140, doi. 10.1080/08957959.2010.533372
- By:
- Publication type:
- Article
3
The effect of the fat percentage and liver type in the stability and pH value of locally prepared Liver pate.
- Published in:
- International Food Research Journal, 2016, v. 23, n. 3, p. 1131
- By:
- Publication type:
- Article
4
Acceptance of liver pâté with reduced content of salt and sodium.
- Published in:
- MESO (1332-0025), 2018, v. 20, n. 5, p. 384
- By:
- Publication type:
- Article
5
Microbiological survey of prepackaged pâté and ham in New Zealand.
- Published in:
- Letters in Applied Microbiology, 2005, v. 41, n. 2, p. 106, doi. 10.1111/j.1472-765X.2005.01752.x
- By:
- Publication type:
- Article
6
Shelf Life of Anchovy (Engraulis engrasicholus, L.1758) Patties Stored at 4°C.
- Published in:
- Academic Food Journal / Akademik GIDA, 2012, v. 10, n. 4, p. 19
- By:
- Publication type:
- Article
7
Effect of fat replacement by olive oil on the physico-chemical properties, fatty acids, cholesterol and tocopherol content of pâté.
- Published in:
- Grasas y Aceites, 2016, v. 67, n. 2, p. 1, doi. 10.3989/gya.0629152
- By:
- Publication type:
- Article
8
Efecto de las altas presiones hidrostáticas respecto a la pasteurización térmica en los aspectos microbiológicos, sensoriales y estabilidad oxidativa de un paté de aceituna.
- Published in:
- Grasas y Aceites, 2012, v. 63, n. 1, p. 100, doi. 10.3989/gya.071211
- By:
- Publication type:
- Article
9
Increasing the Omega-3 Content of Traditional Meat Products by the Addition of an Underutilised By-Product from Fish Processing.
- Published in:
- Czech Journal of Food Sciences, 2015, v. 33, n. 5, p. 431, doi. 10.17221/35/2015-CJFS
- By:
- Publication type:
- Article
10
Oxidative stability of refrigerated fish pates containing loquat seed extract.
- Published in:
- Ciência Rural, 2014, v. 44, n. 9, p. 1705, doi. 10.1590/0103-8478cr20140066
- By:
- Publication type:
- Article
11
NEW FORMULATIONS OF OLIVE-BASED PÂTÉ: DEVELOPMENT AND QUALITY.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2017, v. 29, n. 2, p. 302
- By:
- Publication type:
- Article
12
SHELF LIFE OF STORED NOT PASTEURIZED OLIVE-BASED PÂTÉS.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2015, p. 28
- By:
- Publication type:
- Article
13
Sources of Toxic Additives in Vegetal Pates and Pasta.
- Published in:
- Quality - Access to Success, 2015, v. 16, p. 138
- By:
- Publication type:
- Article