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Alternative of Phosphate by Freeze- or Oven-Dried Winter Mushroom Powder in Beef Patty

机译：通过牛肉帕蒂的冻结或烘箱干燥的冬季蘑菇粉末替代磷酸盐

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Hyun Gyung Jeong; Doo Yeon Jung; Kyung Jo; Seonmin Lee; Yun-Sang Choi; Hae In Yong; Samooel Jung;
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1. Application of winter mushroom powder as an alternative to phosphates in emulsion-type sausages [J] . Choe Jeehwan, Lee Juri, Jo Kyung, Meat Science . 2018,第SEPa期

机译：冬菇粉在乳状香肠中替代磷酸盐的应用
2. Utility of winter mushroom treated by atmospheric non-thermal plasma as an alternative for synthetic nitrite and phosphate in ground ham [J] . Kyung Jo, Seonmin Lee, Cheorun Jo, Meat Science . 2020,第Auga期

机译：冬季蘑菇用大气非热等离子体治疗的效用作为亚硝酸盐合成亚硝酸盐和磷酸盐的替代品
3. Effect of the addition of edible mushroom flours (Agaricus bisporus and Pleurotus ostreatus) on physicochemical and sensory properties of cold-stored beef patties [J] . Magdalena I. Ceron-Guevara, Esmeralda Rangel-Vargas, Jose Manuel Lorenzo, Journal of Food Processing and Preservation . 2020,第3期

机译：添加食用蘑菇粉（姬松茸和平菇）对冷藏牛肉饼理化和感官特性的影响
4. Quality Characteristics of Freeze-Dried,Irradiated or Freeze- Dried-lrradiated Cooked Hamburger Patties Formulated with a Novel Fat Substitute and Plum Extract For the International Space Station [C] . D.U.Ahn, E.J.Lee International Conference on Environmental Systems . 2004

机译：用新型脂肪替代品和国际空间站的脂肪替代品和梅提取物配制的冷冻干燥，照射或冷冻干燥的煮熟的汉堡饼的质量特性
5. Effects of 50:50 Proportion Bull: Cow Blend Levels and Incorporation of Finely Textured Beef on the Color of Precooked Ground Beef Patties [D] . Althaber, Colton. 2019

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
6. Alternative of Phosphate by Freeze- or Oven-Dried Winter MushroomPowder in Beef Patty [O] . Hyun Gyung Jeong, Doo Yeon Jung, Kyung Jo, 2021

机译：通过冻结或烘箱干燥的冬季蘑菇替代磷酸盐牛肉帕蒂的粉末
7. Characteristics of oven-dried Jerusalem artichoke powder and its applications in phosphate-free emulsified chicken meatballs [O] . Burcu Öztürk, Meltem Serdaroğlu 2018

机译：烘箱干燥耶路撒冷朝鲜蓟粉及其在磷酸盐乳化鸡肉丸中的应用特征

Alternative of Phosphate by Freeze- or Oven-Dried Winter Mushroom Powder in Beef Patty

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