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Keyword [Beef patties]
Result: 1 - 13 | Page: 1 of 1
1.
Inhibition Of PhIP In Roast Beef Patties By Dietary Flavonoids: Formation Mechanism
2.
Effect Of Pungent Spices And Their Characteristic Ingredients On The Formation Of Heterocyclic Amines In Roast Beef Patties
3.
The Processing Technology Research Of Cheese Filling Beef Patties
4.
Studies On The Formation,Inhibition And In Vitro Digestion Of Different Bound States Of Heterocyclic Amines In Roast Beef Patties
5.
Study On Low Sodium Beef Patties Processingtechnology
6.
The inhibition of heterocyclic aromatic amine formation in ground beef patties using tart cherries and fractions from tart cherries (Prunus cerasus)
7.
Inhibition of heterocyclic aromatic amine formation in fried ground beef patties by organosulfur compounds in garlic
8.
Development of low-fat ground beef patties with whey protein concentrates
9.
TEXTURAL CHANGES IN GROUND BEEF PATTIES DURING COOKING
10.
Effects of dried potato extract on yield, shelf stability, and sensory characteristics of beef patties, chicken frankfurters, and beef top round
11.
Variation Rule Of Quality In Storage Of Prepared Beef Patties
12.
Effect Of Different Oils Treatments On Stability Of Myofibrillar Protein Emulsions And Gel Properties Of Beef Patties
13.
Effects Of Plant-derived Additives On The Quality And Processing Characteristics Of Beef Patties
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