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Effects of hydrocolloids as fat-replacers on the physicochemical and structural properties of salt-soluble protein isolated from water-boiled pork meatballs.
Li, Yanhui; Guo, Jinying; Wang, Yingying; Zhang, Fan; Chen, Shuxing; Hu, Yuxi; Zhou, Mingyi.
Afiliación
  • Li Y; College of Food and Bioengineering, Henan University of Science and Technology, 471023 Luoyang, Henan, PR China.
  • Guo J; College of Food and Bioengineering, Henan University of Science and Technology, 471023 Luoyang, Henan, PR China. Electronic address: guojinying8@163.com.
  • Wang Y; College of Food and Bioengineering, Henan University of Science and Technology, 471023 Luoyang, Henan, PR China.
  • Zhang F; College of Food and Bioengineering, Henan University of Science and Technology, 471023 Luoyang, Henan, PR China.
  • Chen S; College of Food and Bioengineering, Henan University of Science and Technology, 471023 Luoyang, Henan, PR China; Food Laboratory of Zhongyuan, 462000 Luohe, Henan, China.
  • Hu Y; College of Food and Bioengineering, Henan University of Science and Technology, 471023 Luoyang, Henan, PR China.
  • Zhou M; College of Food and Bioengineering, Henan University of Science and Technology, 471023 Luoyang, Henan, PR China.
Meat Sci ; 204: 109280, 2023 Oct.
Article en En | MEDLINE | ID: mdl-37453293

Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Asunto principal: Carne Roja / Carne de Cerdo Tipo de estudio: Prognostic_studies Límite: Animals Idioma: En Revista: Meat Sci Asunto de la revista: CIENCIAS DA NUTRICAO Año: 2023 Tipo del documento: Article

Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Asunto principal: Carne Roja / Carne de Cerdo Tipo de estudio: Prognostic_studies Límite: Animals Idioma: En Revista: Meat Sci Asunto de la revista: CIENCIAS DA NUTRICAO Año: 2023 Tipo del documento: Article