Pea fibre as a source of natural antioxidants in frozen minced beef
暂无分享,去创建一个
[1] G Bertelsen,et al. Effect of light and packaging conditions on the colour stability of sliced ham. , 1988, Meat science.
[2] G. Smith,et al. Effects of Sodium Tripolyphosphate and Ascorbic Acid Added with Glandless Cottonseed Flour to Ground Beef. , 1984, Journal of food protection.
[3] F. K. Ray,et al. Effect of Soy Level and Storage Time on the Quality Characteristics of Ground Beef Patties , 1981 .
[4] K. Rhee,et al. Antioxidant Activity of Methanolic Extracts of Various Oilseed Protein Ingredients , 1981 .
[5] Z. Carpenter,et al. Glandless Cottonseed, Peanut and Soy Protein Ingredients in Ground Beef Patties: Effect on Rancidity and Othei Quality Factors , 1981 .
[6] M. Solberg,et al. NITROGEN ASSIMILATION BY Salmonella typhimurium IN A CHEMICALLY DEFINED MINIMAL MEDIUM CONTAINING NITRATE, NITRITE, OR AMMONIA , 1980 .
[7] S. Seideman,et al. PLASMA PROTEIN ISOLATE AND TEXTURED SOY PROTEIN IN GROUND BEEF FORMULATIONS , 1979 .
[8] R. F. Plimpton,et al. EFFECT OF SOY PROTEIN FLAKES AND ADDED WATER ON MICROBIAL GROWTH (TOTAL COUNTS, COLIFORMS, PROTEOLYTICS, STAPHYLOCOCCI) AND RANCIDITY IN FRESH GROUND BEEF , 1978 .
[9] G. Twigg,et al. EVALUATION OF BEEF PATTIES CONTAINING soy PROTEIN, DURING 12‐MONTH FROZEN STORAGE , 1976 .
[10] M. Zabik,et al. QUALITY CHARACTERISTICS OF SOY‐SUBSTITUTED GROUND BEEF, PORK AND TURKEY MEAT LOAVES , 1975 .
[11] W. Vyncke. Evaluation of the direct thiobarbituric acid extraction method for determining oxidative rancidity in mackerel (Scomber scombrus L.) , 1975 .
[12] Pratt De,et al. Lipid oxidation and fatty acid changes in beef combined with vegetables and textured vegetable protein. , 1974 .
[13] D. Pratt. WATER SOLUBLE ANTIOXIDANU ACTIVITY IN SOYBEANS , 1972 .