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机译:针对老年人需求的蛋白质强化牛肉饼的优化:一种混合设计方法
Food Quality and Sensory Science Department, Teagasc Ashtown Food Research Centre, Ashtown, Dublin 15, Ireland,Food Packaging group, School of Food and Nutritional Sciences, University College Cork, Food Science Building, Ireland;
Food Packaging group, School of Food and Nutritional Sciences, University College Cork, Food Science Building, Ireland;
Food Quality and Sensory Science Department, Teagasc Ashtown Food Research Centre, Ashtown, Dublin 15, Ireland;
Food Quality and Sensory Science Department, Teagasc Ashtown Food Research Centre, Ashtown, Dublin 15, Ireland;
Beef patty; Elderly; Mixture design; Optimisation; Sarcopenia;
机译:用植物油生产的牛肉肉饼的优化:混合设计方法和感官评价
机译:通过混合物设计优化的低脂牛肉饼和冷榨油
机译:通过结合茶儿茶素,肌肽和α-生育酚的混合设计来优化牛肉馅饼的颜色和脂质稳定性
机译:傅里叶变换红外(FTIR)光谱法测定牛肉馅饼中的内脏
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:菊粉和β-葡聚糖对含植物油的低脂牛肉汉堡的物理和感官特性的影响的研究:使用D-最佳混合设计优化配方
机译:牛肉,土耳其和鸡肉的混合物优化,为肉馅饼的一些物理,化学品和感官属性