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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书目信息
GIDA (Turkey)
卷
27
期
1
ISSN
1300-3070
页码
pp. 21-26
其它主题
Capacite de retention d'eau; Emulsion de carne; Capacidad de retencion de agua; Emulsion de viande
语言
土耳其
注释
Summaries (En, Tr)
4 tables; 2 figs.; 12 ref.
翻译的标题
NaCl-K2HPO4, bazi bitkisel enzimler ve yaglarin sigir etinin emulsiyon ve su tutma kapasitesine etkisi
类型
Summary
2003-08-15
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