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Keyword [Emulsified sausages]
Result: 1 - 10 | Page: 1 of 1
1. Study On The Properties Of Plasma-Soybean Oil Concentrated Emulsions And Application In Emulsified Sausages
2. Milk Source Of Protein And Vegetable Oil And Its Application In Emulsified Sausages
3. Preparation,Properties And Application Of Indica Rice Starch-based Fat Substitutes
4. Preparation And Quality To Emulsified Sausages Of Dietary Fiber
5. Study On The Effect Of Bacterial Cellulose On Emulsified Sausages
6. Effect Of Sodium Tripolyphosphate On Functional Properties Of Myofibrillar Protein And Its Application In Emulsified Sausage
7. Preparation Of Emulsified Sausage Based On Myofibrillar Protein/Phenol Ester Particles Stabilized Camellia Oil Emulsion
8. Study On The Curcumin Loaded High Concentrated EPI Emulsion And Its Application In Emulsified Sausages
9. Effects Of Northeast Sauerkraut On The Quality Characteristics And Storage Performance Of Emulsified Sausages
10. Preparation Of Egg White Protein Isolate-Curcumin Complex And Its Application In Emulsified Sausages
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