MODIFIED PREGELATINIZED POTATO STARCH IN LOW-FAT GROUND BEEF PATTIES
- 作者B.W. BERRY; W.P. WERGIN
- 卷第4卷
- 期第4期
- 印刷ISSN1046-0756
- 电子ISSN1745-4573
- 文件大小1272.24KB
- 发表时间1993
- DOI10.1111/j.1745-4573.1993.tb00511.x
- 页码305-320
同作者推荐
Thermal Gelation of Myofibrils from Pork, Beef, Fish, Chicken and TurkeyY.H. LAN; J. NOVAKOFSKI; R.H. McCUSKER; M.S. BREWER; T.R. CARR; F.K. McKEITH · 1995
Assay and Storage Conditions Affect Yield of Salt Soluble Protein from MuscleY.H. LAN; J. NOVAKOFSKI; T.R. CARR; F.K. McKEITH · 1993
Thermal Gelation Properties of Protein Fractions from Pork and Chicken Breast MusclesY.H. LAN; J. NOVAKOFSKI; R.H. McCUSKER; M.S. BREWER; T.R. CARR; F.K. McKEITH · 1995
Thermal Gelation of Pork, Beef, Fish, Chicken and Turkey Muscles as Affected by Heating Rate and pHY.H. LAN; J. NOVAKOFSKI; R.H. McCUSKER; M.S. BREWER; T.R. CARR; F.K. McKEITH · 1995