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Efficacy of Sweet Potato Powder and Added Water as Fat Replacer on the Quality Attributes of Low-fat Pork Patties

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Akhilesh K. Verma; Manish Kumar Chatli; Devendra Kumar; Pavan Kumar; Nitin Mehta;
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1. 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
2. Effect of Potato Flakes as Fat Replacer on the Quality Attributes of Low-Fat Beef Patties [J] . Rehab F.M. Ali, A.M. El-Anany and, A.M. Gaafar Advance journal of food science and technology . 2011,第3期

机译：马铃薯片作为脂肪替代品对低脂牛肉馅饼品质属性的影响
3. Effect of Potato Flakes as Fat Replacer on the Quality Attributes of Low-Fat Beef Patties [J] . Rehab F.M. Ali, A.M. El-Anany, A.M. Gaafar Advance journal of food science and technology . 2011,第3期

机译：土豆片作为脂肪替代品对低脂肪牛肉馅饼的质量属性的影响
4. Enhancing Quality of Pork Patties with Procyanidin Powder during Refrigerated Storage [C] . Jang A. Ham J.S., Seol K.H., Oh M.H., ICoMST 2011;International conference of meat science and technology . 2012

机译：冷藏期间用原花青素粉提高猪肉馅饼的品质
5. The use of fat replacers in low-fat sausage patties and sausage crumbles. [D] . Coggins, Patti Cruse. 2001

机译：在低脂香肠小馅饼和香肠碎中使用脂肪替代品。
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. 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

Efficacy of Sweet Potato Powder and Added Water as Fat Replacer on the Quality Attributes of Low-fat Pork Patties

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