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机译:含和不含橄榄油的预制魔芋凝胶对梅格香肠的技术特性和储存稳定性的影响
Institute of Food Science, Technology and Nutrition, ICTAN-CSIC (Formerly Instituto del Frio), Ciudad Universitaria, 28040-Madrid, Spain;
Institute of Food Science, Technology and Nutrition, ICTAN-CSIC (Formerly Instituto del Frio), Ciudad Universitaria, 28040-Madrid, Spain;
Institute of Food Science, Technology and Nutrition, ICTAN-CSIC (Formerly Instituto del Frio), Ciudad Universitaria, 28040-Madrid, Spain;
Institute of Food Science, Technology and Nutrition, ICTAN-CSIC (Formerly Instituto del Frio), Ciudad Universitaria, 28040-Madrid, Spain;
fresh sausages (merguez); konjac; fat reduction; improving fat; olive oil; refrigerated storage;
机译:橄榄油在魔芋凝胶基质中制备的低脂钠还原的新鲜梅格兹香肠的储存稳定性
机译:添加海意粉海藻并用橄榄油或魔芋胶代替动物脂肪对猪肉面糊的影响。潜在的蛋白质/海藻酸盐关联
机译:百里香(Thymbra capitata)精油存在下储存期间橄榄油的稳定性。
机译:来自不同橄榄品种土耳其初榨橄榄油的风味属性的描述性分析
机译:新型EOR方法的综合评估-耦合低盐度水驱和预制颗粒凝胶以提高裂缝性油藏的采油率
机译:健康的干发酵香肠的质量特性该混合物由以动物油脂替代品的油凝胶或乳化凝胶结构的橄榄和奇亚油的混合物配制而成
机译:含和不含橄榄油的预制魔芋凝胶对梅格香肠的技术特性和储存稳定性的影响