Detalhe da pesquisa
1.
Physicochemical Properties of Chicken Breast and Thigh as Affected by Sous-Vide Cooking Conditions.
Foods
; 12(13)2023 Jul 03.
Artigo
em Inglês
| MEDLINE | ID: mdl-37444329
2.
Optimization of Gelatin Extracting Condition from Korean Native Black Goat Skin and Quality Comparison with Commercial Gelatin.
Food Sci Anim Resour
; 43(1): 61-72, 2023 Jan.
Artigo
em Inglês
| MEDLINE | ID: mdl-36789191
3.
Evaluation of NaCl and KCl Salting Effects on Technological Properties of Pre- and Post-Rigor Chicken Breasts at Various Ionic Strengths.
Foods
; 9(6)2020 Jun 02.
Artigo
em Inglês
| MEDLINE | ID: mdl-32498341
4.
Effects of Gelatin Hydrolysates Addition on Technological Properties and Lipid Oxidation of Cooked Sausage.
Food Sci Anim Resour
; 40(6): 1033-1043, 2020 Nov.
Artigo
em Inglês
| MEDLINE | ID: mdl-33305286
5.
Interaction of Porcine Myofibrillar Proteins and Various Gelatins: Impacts on Gel Properties.
Food Sci Anim Resour
; 39(2): 229-239, 2019 Apr.
Artigo
em Inglês
| MEDLINE | ID: mdl-31149665