טוען...
Effect of Black Rice Powder on the Quality Properties of Pork Patties
Physicochemical properties of pork patties formulated with black rice powder were investigated. Moisture contents of samples containing black rice powder were significantly higher than that of the control (p<0.05). Protein, fat, and ash contents increased with increasing black rice powder content...
שמור ב:
| הוצא לאור ב: | Korean J Food Sci Anim Resour |
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| Main Authors: | , , , |
| פורמט: | Artigo |
| שפה: | Inglês |
| יצא לאור: |
Korean Society for Food Science of Animal Resources
2017
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| נושאים: | |
| גישה מקוונת: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5355586/ https://ncbi.nlm.nih.gov/pubmed/28316473 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2017.37.1.71 |
| תגים: |
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