The effect of NaCl-K2HPO4, some plant enzymes and oils on the emulsion and water holding capacities in beef
2002
Karakaya, M. (Selcuk Univ., Faculty of Agriculture, Konya (Turkey). Div. of Food Engineering) Ockerman, W.H. (Ohio State Univ., Colombus (USA). Div. of Animal Science)
The effects of 2.5% NaCl, 2.5% NaCl-0.5% K2HPO4, corn and soybean oil and various plant enzymes (0.5% Bromelain, 0.5% Ficin, 0.5% Papain) additions on emulsion capacity of beef and the effects of various plant enzymes (0.5% Bromelain, %0.5 Ficin, 0.5% Papain) additions on water holding capacity of beef has been investigated
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Библиографическая информация
Нумерация страниц
pp. 21-26
Другие темы
Emulsion de carne; Capacidad de retencion de agua; Capacite de retention d'eau; Emulsion de viande
Язык
турецкий
Примечание
Summaries (En, Tr)
4 tables; 2 figs.; 12 ref.
Переведенный заголовок
NaCl-K2HPO4, bazi bitkisel enzimler ve yaglarin sigir etinin emulsiyon ve su tutma kapasitesine etkisi
Тип
Summary
2003-08-15
AGRIS AP
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