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机译:从两种物种中选择蚕蛹(冷冻或粉状)的营养质量和物理化学性质
Food and Nutrition Program Department of Home Economics Faculty of Agriculture Kasetsart University 50 Ngam Wong Wan Road Bangkok Thailand;
Food and Nutrition Program Department of Home Economics Faculty of Agriculture Kasetsart University 50 Ngam Wong Wan Road Bangkok Thailand;
Institute of Nutrition Mahidol University Phutthamonthon Sai 4 Road Nakhon Pathom 999 Thailand;
School of Nutrition and Food Sciences Louisiana State University Agricultural Center Baton Rouge LA 70803 USA;
Silkworm; silkworm pupae; amino acid profile; fatty acid; pasting properties; proximate composition;
机译:Pequi纸浆的喷雾干燥:纸浆的工艺性能以及理化和营养特性
机译:品种抗内变黄病品种的新鲜切制和冷冻木瓜的理化,营养和微生物质量
机译:通过冷冻保护剂和矿物质的真空浸渍预处理提高冷冻玛里莓的理化和营养品质
机译:蚕蛹蛋白苯肽在体外模拟胃癌和模拟肠消解后的营养特征
机译:选定的冷冻和脱水食品的理化稳定性:与状态/相变有关。
机译:添加食用蚕P和转谷氨酰胺酶的肉糊的理化特性
机译:用食用蚕蛹(Bombyx Mori)和转谷氨酰胺酶添加肉面糊的物理化学特性