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pro vyhledávání: '"beef emulsion"'
Autor:
Benjamin M Bohrer, Carlos Prentice, Claudio Gabiatti, Loong-Tak Lim, Rafael C. Rodrigues, Sandra M. Vasquez Mejia
Publikováno v:
Meat and Muscle Biology, Vol 4, Iss 1 (2020)
The objective of this research was to incorporate an ingredient obtained from spent cellulose casings in beef emulsion modeling systems. The test ingredient (residual sausage casing, RSC) was procured from cellulose sausage casings following thermal
Externí odkaz:
https://doaj.org/article/f35e3c802aa34e79b1f4ced7acd906ef
Autor:
Ş. Kurt, Huriye Gözde Ceylan
Publikováno v:
South African Journal of Animal Science; Vol 48, No 2 (2018); 316-323
South African Journal of Animal Science, Volume: 48, Issue: 2, Pages: 316-323, Published: 2018
South African Journal of Animal Science, Volume: 48, Issue: 2, Pages: 316-323, Published: 2018
The effects of dried ground pea (0 - 1%) and pH (4.80 - 7.20) on the emulsion properties of beef were investigated using the model system. The study was designed according to the central composite rotatable design using the Response Surface Methodolo
Akademický článek
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