Font Size:
a
A
A
Keyword [minced beef]
Result: 1 - 6 | Page: 1 of 1
1.
Effects Of Transglutaminase And Non-meat Proteins In The Processing Of Meat Products
2.
Quality Change Of Different Fat Content Minced Beef During The Storage Time
3.
Effects Of High Hydrostatic Pressure And Microbial Transglutaminase Treatment On The Qualities Of Beef Sausage
4.
Preparation Of Nitrosohemoglobin And Its Application In Meat Products
5.
Development Of Day Lily Beef Balls And Drying Characteristics
6.
Preparation Of Huai Yam Based Emulsion Gel And Its Effect On Beef Emulsification Characteristics
<<First
<Prev Next>
Last>>
Jump to
