Partial replacement of meat protein with soy protein isolate in reduced-fat pork sausages made with konjac flour
2008
Adisak Akesowan(University of the Thai Chamber of Commerce, Bangkok (Thailand). School of Science) E-mail:[email protected]
AGROVOC关键词
书目信息
页码
p. 58-59
其它主题
Replacement; Low-fat sausage; Pork sausages; Meat protein; Noncereal flours; Konjac flour
语言
英语
注释
Summaries only
翻译的标题
การทดแทนโปรตีนเนื้อสัตว์บางส่วนด้วยโปรตีนถั่วเหลืองสกัดในไส้กรอกหมูลดไขมันด้วยแป้งบุก
类型
Summary; Non-Conventional
来源
Research paper abstracts: 45th anniversary University of the Thai Chamber of Commerce, University of the Thai Chamber of Commerce, Bangkok (Thailand). Research Support Office.- Bangkok (Thailand), 2008.- p. 58-59
2017-07-15
AGRIS AP