相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。Properties of raw meat and meat curry from spent goat in relation with post-mortem handling conditions
Raj Narayan et al.
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL (2013)
Natural extracts versus sodium ascorbate to extend the shelf life of meat-based ready-to-eat meals
Alejandra Price et al.
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL (2013)
Global nutrition transition and the pandemic of obesity in developing countries
Barry M. Popkin et al.
NUTRITION REVIEWS (2012)
Quality evaluation of beef patties formulated with bambara groundnut (Vigna subterranean L.) seed flour
J. S. Alakali et al.
MEAT SCIENCE (2010)
Response surface methodology study on the optimisation of effects of fat, wheat bran and salt on chemical, textural and sensory properties of patties
Cemalettin Saricoban et al.
MEAT SCIENCE (2009)
Effects of variety and crude protein content on nutrients and anti-nutrients in lentils (Lens culinaris)
N Wang et al.
FOOD CHEMISTRY (2006)
Characteristics of beef burger as influenced by various types of lemon albedo
L Aleson-Carbonell et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2005)
Quality of buffalo meat burger containing legume flours as binders
VK Modi et al.
MEAT SCIENCE (2004)
Analytical characterization of Moringa oleifera seed oil grown in temperate regions of Pakistan
F Anwar et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)
The effect of replacing fat with oat bran on fatty acid composition and physicochemical properties of meatballs
I Yilmaz et al.
MEAT SCIENCE (2003)
Antioxidant properties of various solvent extracts of total phenolic constituents from three different agroclimatic origins of drumstick tree (Moringa oleifera Lam.) leaves
P Siddhuraju et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)
Degradation of proteins during the fermentation of African locust bean (Parkia biglobosa) by strains of Bacillus subtilis and Bacillus pumilus for production of Soumbala
LII Ouoba et al.
JOURNAL OF APPLIED MICROBIOLOGY (2003)
Extraction and identification of natural antioxidant from the seeds of the Moringa oleifera tree variety of Malawi
S Lalas et al.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2002)
Common bean flour as an extender in beef sausages
T Dzudie et al.
JOURNAL OF FOOD ENGINEERING (2002)
Analysis of yield while cooking beefburger patties using far infrared radiation
PS Sheridan et al.
JOURNAL OF FOOD ENGINEERING (2002)
Effects of κ-carrageenan, salt, phosphates and fat on qualities of low fat emulsified meatballs
SY Hsu et al.
JOURNAL OF FOOD ENGINEERING (2001)