机译:蛋白质氧化在即食鸡肉中的营养损失和质地变化中的作用
Department of Food Engineering. Federal University of Paraiba, Joao Pessoa, PB, CEP 58051-900, Brazil;
IPROCAR Research Institute, University of Extremadura, CP 10003, Qiceres, Spain;
Department of Food Engineering. Federal University of Paraiba, Joao Pessoa, PB, CEP 58051-900, Brazil;
Department of Food Engineering. Federal University of Paraiba, Joao Pessoa, PB, CEP 58051-900, Brazil;
IPROCAR Research Institute, University of Extremadura, CP 10003, Qiceres, Spain;
Chicken patties; cold storage; hardness; microwave heating; nutritional value; protein oxidation;
机译:老化大蒜粉对现成猪肉馅饼物理化学特性,纹理谱和氧化稳定性的影响
机译:芥花籽油部分替代对富含omega-3脂肪酸的低脂鸡肉肉的加工,营养和质地质量的影响
机译:屠宰方法会影响鸡肉在储存过程中的脂质氧化,微生物质量,质地特性和挥发性
机译:高蛋白质饮食是肉鸡鸡饲养的良好营养策略吗?
机译:50:50比例牛的效果:牛混合水平与精细纹理牛肉的掺入前煮熟的牛肉馅饼的颜色
机译:老化大蒜粉对即食猪肉肉饼理化特性质地特征和氧化稳定性的影响
机译:碘盐在牛肉和猪肉(混合)或鸡肉汉堡包中的脂质氧化中的作用