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Effect of cooking on the chemical composition of low-salt, low-fat Wakame/olive oil added beef patties with special reference to fatty acid content

机译：烹饪对低盐，低脂裙带菜/橄榄油添加的牛肉馅饼化学成分的影响，尤其要考虑脂肪酸含量

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作者
López-López, I.; Cofrades, Susana; Cañeque, V.; Díaz, M. Teresa; López, O.; Jiménez Colmenero, Francisco;
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年度 2012
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入库时间 2022-08-20 20:20:29

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1. Effect of cooking on the chemical composition of low-salt, low-fat Wakame/olive oil added beef patties with special reference to fatty acid content [J] . I. López-López, S. Cofrades, V. Cañeque, Meat Science . 2011,第1期

机译：烹饪对低盐，低脂裙带菜/橄榄油添加的牛肉馅饼化学成分的影响，尤其要考虑脂肪酸含量
2. Frozen storage characteristics of low-salt and low-fat beef patties as affected by Wakame addition and replacing pork backfat with olive oil-in-water emulsion [J] . I. Lopez-Lopez, rnS. Cofrades, rnA. Yakan, Food research international . 2010,第5期

机译：加入裙带菜和用水包橄榄油乳液代替猪肉背脂的影响，低盐和低脂牛肉饼的冷冻储藏特性
3. Rapid screening of olive oil cultivar differentiation based on selected physicochemical parameters, pigment content and fatty acid composition using advanced chemometrics [J] . Karabagias Ioannis K., Badeka Anastasia, Casiello Grazia, European food research and technology =: Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. A . 2019,第9期

机译：基于选定的物理化学参数，颜料含量和脂肪酸组成的快速筛选使用先进的化学计量学
4. EFFECT OF COOKING AND MICROWAVE HEATING ON THE FATTY ACID COMPOSITION OF BEEF INTRAMUSCULAR LIPID [C] . Cristine A.Hall, rnTrevor J.Hall Proceedings of 53rd International Congress of Meat Science and Technology . 2007

机译：烹饪和微波加热对牛卵泡内脂质脂肪酸组成的影响
5. N-3 fatty acids and juvenile traumatic brain injury: Effects of dietary n-3 fatty acid content, n-3 fatty acid status, and orally dosed fish oil on sensorimotor and biochemical outcomes. [D] . Russell, Kristin L. 2013

机译：N-3脂肪酸和青少年脑外伤：饮食中n-3脂肪酸含量，n-3脂肪酸状态和口服鱼油对感觉运动和生化结果的影响。
6. Quality of ω-3 fatty acid enriched low-fat chicken meat patties incorporated with selected levels of linseed flour/oil and canola flour/oil [O] . Ripudaman Singh, Manish K. Chatli, Ashim K. Biswas, 2014

机译：富含ω-3脂肪酸的低脂鸡肉馅饼的品质与选定水平的亚麻籽粉/油和低芥酸菜子粉/油的结合
7. Frozen storage characteristics of low-salt and low-fat beef patties as affected by Wakame addition and replacing pork backfat with olive oil-in-water emulsion [O] . López López Inés, Cofrades Susana, Yakan A., 2013

机译：加入裙带菜和用水包橄榄油乳液代替猪肉背脂的影响，低盐和低脂牛肉饼的冷冻储藏特性

Effect of cooking on the chemical composition of low-salt, low-fat Wakame/olive oil added beef patties with special reference to fatty acid content

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