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机译:Surimi样蛋白成分从猪脾脏作为乳液型香肠中的瘦肉替代品
University of Girona (UdG) Institute of Food and Agricultural Technology (INTEA) XIA (Catalonian Network on Food Innovation) Escola Politecnica Superior (EPS-1) C/Maria Aurelia Capmany 61 17003 Girona Spain;
University of Girona (UdG) Institute of Food and Agricultural Technology (INTEA) XIA (Catalonian Network on Food Innovation) Escola Politecnica Superior (EPS-1) C/Maria Aurelia Capmany 61 17003 Girona Spain;
University of Girona (UdG) Institute of Food and Agricultural Technology (INTEA) XIA (Catalonian Network on Food Innovation) Escola Politecnica Superior (EPS-1) C/Maria Aurelia Capmany 61 17003 Girona Spain;
University of Girona (UdG) Institute of Food and Agricultural Technology (INTEA) XIA (Catalonian Network on Food Innovation) Escola Politecnica Superior (EPS-1) C/Maria Aurelia Capmany 61 17003 Girona Spain;
Porcine spleen protein; Meat emulsion; Texture properties; Microstructure; Sensory characteristics;
机译:猪脾脏蛋白质级分作为技术成分在乳化熟肉香肠中的应用
机译:用猪肉代替猪肉对乳状香肠品质特性的影响
机译:香菇作为猪肉瘦肉替代品在香肠生产中的作用
机译:化学修饰的大豆蛋白和软化嫩肉对香肠品质属性的影响
机译:各种蛋白质成分在模型乳液系统和法兰克福香肠中用作瘦肉替代品的效果。
机译:猪肉后脂肪替代牛心鱼糜类材料的法兰克福香肠的特性
机译:法兰克福型香肠用猪肉背脂肪的特性取代了牛心脏素酸样样的材料
机译:盐,磷酸盐及其他固化成分对瘦肉型猪持水性和放射性火腿品质的影响。