首页> 美国政府科技报告 >Comparison of Bacterial Species Isolated from Ground Beef, Textured Soy Protein and Ground Beef Extended with Textured Soy Protein.

【24h】

Comparison of Bacterial Species Isolated from Ground Beef, Textured Soy Protein and Ground Beef Extended with Textured Soy Protein.

机译：添加到阅览室添加到阅览室阅读软件下载阅读软件下载与<<利用纹理大豆蛋白延长牛肉，大豆蛋白和碎牛肉中细菌的比较>>

获取原文

页面导航

摘要
著录项
引文网络
相似文献
相关主题

摘要

No abstract available.

著录项

作者
Foster, J. F.; Guthertz, L. S.; Hunderfund, R. C.; Fowler, J. L.;
展开▼
作者单位

展开▼
年度 1978
页码 1-6
总页数 6
原文格式 PDF
正文语种 eng
中图分类工业技术;
关键词
Food; Bacteria; Beef; Soy protein; Microbiology; Surveys; Escherichia coli; Clostridium perfringens; Salmonella enteritidis; Staphylococcus; Tables(Data); Reprints; Ground beef; Textured soy protein;

机译：食物;细菌;牛肉;大豆蛋白;微生物学;调查;大肠杆菌;产气荚膜梭菌;肠炎沙门氏菌;葡萄球菌;表（数据）;重印;碎牛肉;纹理大豆蛋白;

相似文献

外文文献
中文文献
专利

1. Textured soy protein, collagen and maltodextrin as extenders to improve the physicochemical and sensory properties of beef burger [J] . Food Science and Technology (Campinas) . 2017,第3期

机译：织地不益化的大豆蛋白，胶原蛋白和麦芽糊精作为增量器，以改善牛肉汉堡的物理化学和感官特性
2. Sensory characteristics of beef and pork processed meats containing nonsolvent extracted texturized soy protein. [J] . Rentfrow G, Brewer M S, Weingartner K E, Journal of Muscle Foods . 2004,第4期

机译：含有非溶剂提取的大豆蛋白的牛肉和猪肉加工肉的感官特性。
3. Sodium reduction strategies through use of meat extenders (white button mushrooms vs. textured soy) in beef patties [J] . Kristin M. Wong, Maria G. Corradini, Wesley Autio, Food Science & Nutrition . 2019,第2期

机译：通过在牛肉馅饼中使用肉延长器（白色按钮蘑菇与纹理大豆）来减少钠策略
4. The Influence of Transglutaminase Enzyme Dosage on Mixture of Soy Protein Powder and Texturized Soy Protein (TSP) into Analog Nutritional Vegetable Meat [C] . Setiadi, Nadia Alisha, Sauria Karina Regional Conference on Chemical Engineering . 2019

机译：转晶氨基酶酶剂量对大豆蛋白粉末和纹理大豆蛋白（TSP）混合成模型营养蔬菜的影响
5. EFFECT OF ISOLATED SOY PROTEIN ON THE BIOAVAILABILITY OF COPPER IN GROUND BEEF [D] . SMITH, JAMES L. 1983

机译：大豆分离蛋白对地牛铜生物利用度的影响
6. Sodium reduction strategies through use of meat extenders (white button mushrooms vs. textured soy) in beef patties [O] . Kristin M. Wong, Maria G. Corradini, Wesley Autio, 2019

机译：通过在牛肉馅饼中使用增肉剂（白蘑菇与膨化大豆）减少钠的策略
7. Textured soy protein, collagen and maltodextrin as extenders to improve the physicochemical and sensory properties of beef burger [O] . Gisandro Reis de CARVALHO, Talita Maira Goss MILANI, Natália Righetti Rocha TRINCA, 2017

机译：纹理大豆蛋白，胶原蛋白和麦芽糖糊精作为延长剂，改善牛肉汉堡的理化性质和感官特性
8. Bacterial Populations of Ground Beef, Textured Soy Protein and Ground Beef Extended with Soy Protein after 3 and 10 Days of Refrigerated Storage. [R] . Foster, J. F., Hunderfund, R. C., Fowler, J. L., 1978

机译：在冷藏3天和10天后，用大豆蛋白延长的碎牛肉，纹理大豆蛋白和碎牛肉的细菌种群。

Comparison of Bacterial Species Isolated from Ground Beef, Textured Soy Protein and Ground Beef Extended with Textured Soy Protein.

摘要

著录项

引文网络

相似文献

相关主题

期刊订阅