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The effects of egg albumin incorporation on quality attributes of pale, soft, exudative (PSE-like) turkey rolls
Pale, soft, exudative (PSE-like) poultry phenomenon has been a growing problem in meat industry in terms of quality and economic losses, thus data is required to evaluate PSE raw material in product formulations. The aim of our study was to investigate the effects of egg albumin (EA) utilization on...
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| 發表在: | J Food Sci Technol |
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| Main Authors: | , |
| 格式: | Artigo |
| 語言: | Inglês |
| 出版: |
Springer India
2017
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| 主題: | |
| 在線閱讀: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5430169/ https://ncbi.nlm.nih.gov/pubmed/28559597 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-017-2550-7 |
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