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The Effect of the Addition of Vegetable Oils in the Mass and Energy Efficiency of Meat Derived Product, Low in Saturated Fat from Buffalo Meat (Bubalus Bubalus)

机译：植物油在肉衍生产品的质量和能量效率中加入植物油的影响，水牛肉（Bubalus Bubalus）的饱和脂肪含量低

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来源
《International congress on engineering and food》|2011年||共2页
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作者
J.F. Rey; L. Gualdron;
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正文语种
中图分类食品工程学、食品工艺学;
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专利

1. Evaluation of the Substitution of Animal Fat by Vegetable fat in the Manufacture of a Heat Processed Buffalo (Bubalus bubalis) Meat Sausage [J] . Rey Rodríguez Javier F, Gualdron Lucila Informacion Tecnologica . 2011,第2期

机译：在加热加工的水牛肉香肠中，用植物脂肪替代动物脂肪的评价
2. Comparative meat production efficiency of Nili Ravi buffalo (Bubalus bubalis) and Sahiwal (Bos indicus) calves. [J] . Pasha TN, Khalique A, Mahmud A Buffalo Journal: An International Journal of Buffalo Science . 1996,第3期

机译：Nili Ravi水牛（Bubalus bubalis）和Sahiwal（Bos indicus）小牛的肉类生产效率比较。
3. Carcass characteristics and meat quality of swamp buffaloes (Bubalus bubalis) fattened at different feeding intensities. [J] . Lambertz C., Panprasert P., Holtz W., Asian-Australasian Journal of Animal Sciences . 2014,第4期

机译：在不同的饲喂强度下增肥的沼泽水牛（Bu水牛）的体特性和肉质。
4. The Effect of the Addition of Vegetable Oils in the Mass and Energy Efficiency of Meat Derived Product, Low in Saturated Fat from Buffalo Meat (Bubalus Bubalus) [C] . J.F. Rey, L. Gualdron International congress on engineering and food . 2011

机译：植物油在肉衍生产品的质量和能量效率中加入植物油的影响，水牛肉（Bubalus Bubalus）的饱和脂肪含量低
5. Fats, oils, and oleogels: Their significance in and impacts on comminuted meat products [D] . Wolfer, Taylor Lindsay 2017

机译：脂肪，油和油脂：它们在碎肉产品中的意义和影响
6. Carcass Characteristics and Meat Quality of Swamp Buffaloes (Bubalus bubalis) Fattened at Different Feeding Intensities [O] . C. Lambertz, P. Panprasert, W. Holtz, 2014

机译：饲喂强度不同的沼泽水牛的（体特征和肉质
7. The effect of the addition of vegetable oils in the mass and energy efficiency of meat derived product, low in saturated fat from buffalo meat (Bubalus Bubalus) [O] . Rey Javier F., Gualdorn Lucila 2011

机译：添加植物油对水牛肉中饱和脂肪含量低的肉类食品的质量和能效的影响

The Effect of the Addition of Vegetable Oils in the Mass and Energy Efficiency of Meat Derived Product, Low in Saturated Fat from Buffalo Meat (Bubalus Bubalus)

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