검색결과 : 4건
| No. | Article |
|---|---|
| 1 |
Mass transfer dynamics during the acidic marination of turkey meat Goli T, Bohuon P, Ricci J, Trystram G, Collignan A Journal of Food Engineering, 104(1), 161, 2011 |
| 2 |
Comparative study on the effect of acid- and alkaline-aided extractions on mechanically separated turkey meat (MSTM): Chemical characteristics of recovered proteins Hrynets Y, Omana DA, Xu Y, Betti M Process Biochemistry, 46(1), 335, 2011 |
| 3 |
Influence of carrageenan addition on turkey meat sausages properties Ayadi MA, Kechaou A, Makni I, Attia H Journal of Food Engineering, 93(3), 278, 2009 |
| 4 |
Microbiological and lipid oxidation studies on mechanically deboned turkey meat treated by high hydrostatic pressure Tuboly E, Lebovics VK, Gaal O, Meszaros L, Farkas J Journal of Food Engineering, 56(2-3), 241, 2003 |