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Improved Quality Properties of Low-Fat Meat Patties Containing Sweet Persimmon Powder during Freeze Storage

机译：在冻结储存期间提高含有甜柿粉粉的低脂肪肉饼的优质特性

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Il-Suk Kim; Sang-Keun Jin; Chang-Ju Ha;
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年度 2008
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1. Effects of sweet persimmon powder type on quality properties of low salted pork patties during cold storage [J] . Kim I. S., Jin S. K., Ha C. J. Journal of Animal Science and Technology . 2008,第1期

机译：甜柿饼粉类型对低盐猪肉脯冷藏品质特性的影响
2. Efficacy of Sweet Potato Powder and Added Water as Fat Replacer on the Quality Attributes of Low-fat Pork Patties [J] . Verma Akhilesh K., Chatli Manish Kumar, Kumar Devendra, Asian-Australasian Journal of Animal Sciences . 2015,第2期

机译：红薯粉和加水替代脂肪对低脂猪肉馅饼品质属性的功效
3. Changes of Quality Properties of Pork Loaves with Chemical-free Sweet Persimmon Powder during Chilled Storage at 5 deg C [J] . Chang Ju Ha, Sang Keun Jin, Young Wook Nam, Journal of Animal Science and Technology . 2008,第2期

机译：无化学甜柿饼粉在5℃冷藏过程中猪肉饼的品质特性变化
4. Quality Characteristics of Freeze-Dried, Irradiated or Freeze-Dried-Irradiated 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 . 2005

机译：用新型脂肪替代品和国际空间站的新脂肪替代品和梅提取物配制的冷冻干燥，照射或冷冻干燥照射煮熟的汉堡小馅饼的质量特性
5. Improving oxidative stability of omega-3 enriched pork meat by addition of food grade sugars and sensory characterization of cooked and re-warmed pork meat patties by free choice profiling. [D] . Peethambaran, Krishnadas. 2011

机译：通过添加食品级糖来提高富含omega-3的猪肉的氧化稳定性，并通过自由选择轮廓分析对熟化和再加热的猪肉小馅饼进行感官表征。
6. Efficacy of Sweet Potato Powder and Added Water as Fat Replacer on the Quality Attributes of Low-fat Pork Patties [O] . Akhilesh K. Verma, Manish Kumar Chatli, Devendra Kumar, 2015

机译：红薯粉和加水替代脂肪对低脂猪肉饼品质特性的功效
7. Efficacy of Sweet Potato Powder and Added Water as Fat Replacer on the Quality Attributes of Low-fat Pork Patties [O] . Akhilesh K. Verma, Manish Kumar Chatli, Devendra Kumar, 2015

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Improved Quality Properties of Low-Fat Meat Patties Containing Sweet Persimmon Powder during Freeze Storage

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