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Keyword [Meatballs]
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1. Effect Of Mixed Phosphates On Water-holding Capability And Functional Properties Of Frozen Chicken Meatballs
2. Application Of Freeze Concentration In The Recycling Of Meatballs Boiled Liquid
3. A Study On Production Of Quick-frozen Deer Meatballs
4. The Effect Of Polysacchairde On The Characteirstics Of Lean Pork Meatballs And Myoifbirllar Protein
5. Antioxidant Activities Of Rooibos Tea On Meatballs
6. Study On The PSE Meat Preservation Methods And Meatballs Making Craft
7. Tenderization Methods Of Freshwater Mussel And Basic Mussel Meatball Formula
8. Developed Of Quick-frozen Perilla Meatballs And Freezing Characteristics
9. The Study On The Xuefengshan Black-Bone Chicken Meatball
10. Studies On The Development Of Oat Bran Pork Meatballs And The Effects Of Cooking.Storaging And Reheating To Its Qualities
11. Modification Of Porcine Myofibrillar Protein Gel And Study Of Compound Pork Meatballs
12. Effects Of Frozen Storage Condition And Carbohydrate Cryoprotectant On The Quality Of Prepared Meatballs
13. Effect Of Wheat Bran On Properties Of Meat Emulsion And Its Application In Meatballs
14. Effect Of Different Ingredients On The Quality Of Meatballs
15. Effects Of Gallic Acid And Chlorogenic Acid On The Properties Of Phosphorylated Myofibrin From Chicken Breast
16. Effect Of Inulin And Trehalose On Properties Of Phosphorylated Myofibrillar Protein From Mantis Shrimp And Their Application In Shrimp Meatballs
17. Research On Suspension Freeze Concentration Of Meatballs Boiled Liquid
18. Study On Recycling Meatballs Boiled Liquid By Freeze Concentration And Developing It Into Sauce
19. Variation Rule Of Quality In Storage Of Prepared Tan Sheep Meatballs
20. Preparation And Properties Of Low Fat Purple Sweet Potato Meatballs
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