首页> 外文OA文献 >Effect of Adding Levels of Rice Bran Fiber on the Quality Characteristics of Ground Pork Meat Product

【2h】

Effect of Adding Levels of Rice Bran Fiber on the Quality Characteristics of Ground Pork Meat Product

机译：添加水平米糠纤维水平对猪肉产物质量特征的影响

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; Jong-Youn Jeong; Hyun-Dong Paik; Cheon-Jei Kim;
展开▼
作者单位

展开▼
年度 2008
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. Characteristics Of Low-fat Meat Emulsion Systems With Pork Fat Replaced By Vegetable Oils And Rice Bran Fiber [J] . Yun-Sang Choi, Ji-Hun Choi, Doo-Jeong Han, Meat Science . 2009,第2期

机译：用植物油和米糠纤维代替猪肉脂肪的低脂肉类乳化体系的特性
2. Emulsion gels based on pork skin and dietary fibers as animal fat replacers in meat emulsions: An adding value strategy to byproducts [J] . LWT-Food Science & Technology . 2020,第期

机译：基于猪皮和膳食纤维的乳液凝胶作为肉类乳液中的动物脂肪替代品：向副产品添加价值策略
3. Effects of rice bran fiber on heat-induced gel prepared with pork salt-soluble meat proteins in model system [J] . Yun-Sang Choi, Ji-Hun Choi, Doo-Jeong Han, Meat Science . 2011,第1期

机译：米糠纤维对猪肉盐溶性肉蛋白制备的热诱导凝胶体系的影响
4. Effects of kimchi powder on quality characteristics of frankfurter sausages prepared with irradiated pork meat [C] . Kim H.W., Choi J.H, Choi Y.S., ICoMST 2011;International conference of meat science and technology . 2012

机译：泡菜粉对辐照猪肉制成的法兰克福香肠品质特性的影响
5. The influence of feeding various levels of wet and dry distillers grains to finishing steers on carcass characteristics, meat quality, retail caselife of ground beef, and fatty acid profile of longissimus muscle. [D] . Koger, Tanya Jo. 2004

机译：饲喂不同水平的干酒糟和干酒糟对肥育ste牛的characteristics体特性，肉质，绞细牛肉的零售箱期以及长脊肌的脂肪酸谱的影响。
6. Effects of Drying Condition and Binding Agent on the Quality Characteristics of Ground Dried-Pork Meat Products [O] . Yun-Sang Choi, Su-Kyung Ku, Jong-Dae Park, 2015

机译：干燥条件和粘合剂对猪肉干肉制品品质特性的影响
7. Quality Characteristics of Meat Batters Containing Dietary Fiber Extracted from Rice Bran [O] . Yun-Sang Choi, Jong-Youn Jeong, Ji-Hun Choi, 2007

机译：含有米糠饮食纤维的肉类击球运动员的优质特征

Effect of Adding Levels of Rice Bran Fiber on the Quality Characteristics of Ground Pork Meat Product

著录项

引文网络

相似文献

相关主题

期刊订阅