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1.
Lipid and Volatile Profiles of Various Goat Primal Cuts: Aspects of Nutritional Value and Flavor/Taste Attributes.
Foods
; 13(3)2024 Feb 03.
Artículo
en Inglés
| MEDLINE | ID: mdl-38338627
2.
A comprehensive study of sous-vide cooked Korat chicken breast processed by various conditions: texture, compositional/structural changes, and consumer acceptance.
Poult Sci
; 103(4): 103495, 2024 Apr.
Artículo
en Inglés
| MEDLINE | ID: mdl-38354473
3.
Comparative physicochemical characteristics and in vitro protein digestibility of alginate/calcium salt restructured pork steak hydrolyzed with bromelain and addition of various hydrocolloids (low acyl gellan, low methoxy pectin and κ-carrageenan).
Food Chem
; 393: 133315, 2022 Nov 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-35653998
4.
Physicochemical characteristics and textural parameters of restructured pork steaks hydrolysed with bromelain.
Food Chem
; 361: 130079, 2021 Nov 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-34033991
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