首页> 外文OA文献 >Physicochemical and Sensory Characterization of Korean Blood Sausage with Added Rice Bran Fiber

【2h】

Physicochemical and Sensory Characterization of Korean Blood Sausage with Added Rice Bran Fiber

机译：添加米糠纤维的韩国血肠的物理化学和感官表征

代理获取

本网站仅为用户提供外文OA文献查询和代理获取服务，本网站没有原文。下单后我们将采用程序或人工为您竭诚获取高质量的原文，但由于OA文献来源多样且变更频繁，仍可能出现获取不到、文献不完整或与标题不符等情况，如果获取不到我们将提供退款服务。请知悉。

页面导航

著录项
引文网络
相似文献
相关主题

著录项

作者
Yun-Sang Choi; Ji-Hun Choi; Doo-Jeong Han; Hack-Youn Kim; Mi-Ai Lee; Hyun-Wook Kim; Chi-Ho Lee; Hyun-Dong Paik; Cheon-Jei Kim;
展开▼
作者单位

展开▼
年度 2009
总页数
原文格式 PDF
正文语种
中图分类

相似文献

外文文献
中文文献
专利

1. Effect of partial fat substitution with dietary fiber on sensory attributes of finely comminuted sausages. Part II. Potato fiber and bran preparation. [J] . Szczepaniak B, Piotrowska E, Dolata W Polish Journal of Food and Nutrition Sciences . 2007,第4期

机译：膳食纤维替代部分脂肪对细碎香肠的感官特性的影响。第二部分马铃薯纤维和麸皮的制备。
2. Physicochemical and Sensory Characterization of a Korean Traditional Rice Wine Prepared from Different Ingredients [J] . Hye-Ryun Kim, Sung-Jin Jo, Seung-Joo Lee, Korean Journal of Food Science and Technology . 2008,第5期

机译：不同成分制备的韩国传统米酒的理化和感官特性
3. Influence of full fat rice bran from Ethiopian rice milling industries on nutritional qualities, physicochemical and sensory properties of bread and biscuits [J] . Bultum Lemessa Etana, Emire Shimelis Admasu, Wolde Yohannes Tolesa Journal of Food Measurement and Characterization . 2020,第4期

机译：埃塞俄比亚碾米产业全脂肪米糠对面包和饼干营养品质，物理化学和感官特性的影响
4. THE EFFECT OF DIETARY FIBER EXTRACTED FROM RICE BRAN ON THE PHYSICAL AND SENSORY PROPERTIES OF FRANKFURTERS [C] . M.J.Mahdvi, rnM.Mesdaghi Proceedings of 53rd International Congress of Meat Science and Technology . 2007

机译：大米麸皮中膳食纤维对法兰克福香肠物理和感官特性的影响
5. Preparation and Characterization of Arabinoxylan from Rice Bran Fiber [D] . Kandanool, Divya. 2018

机译：米糠纤维中阿拉伯木聚糖的制备与表征
6. Effect of Rice Bran and Wheat Fibers on Microbiological andPhysicochemical Properties of Fermented Sausages during Ripening andStorage [O] . Ji-Taek Jung, Jin-kyu Lee, Yeong-Seok Choi, 2018

机译：米糠和小麦纤维对微生物和微生物的影响发酵香肠在成熟和发酵过程中的理化特性存储
7. Physicochemical Properties and Sensory Characteristics of Semi-dried Pork Jerky with Rice Bran Fiber [O] . Tae-Hyun Kim, Yun-Sang Choi, Ji-Hun Choi, 2010

机译：水稻糠纤维半干猪肉干燥的物理化学特性及感官特性

Physicochemical and Sensory Characterization of Korean Blood Sausage with Added Rice Bran Fiber

著录项

引文网络

相似文献

相关主题

期刊订阅