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Keyword [Chicken sausage]
Result: 1 - 11 | Page: 1 of 1
1.
Effect Of Non-meat Functional Ingredients On Texture Properties Of Chicken Sausage With Microbial Transglutaminase Addtion
2.
Influence Of Lactobacillus Selected From Dairy On Fermented Chicken Sausage
3.
The Influence Of Functional Additives On The Quality Of Chicken Sausage
4.
Effect Of Fasting On Rigor Mortis And Meat Quality Of Chicken Breast Muscle
5.
Research On Application Of L-arginine To Water Binding Capacity And Texture Of Chicken Sausage
6.
Study Of Gel Properties And Application Of Chicken Bone Protein
7.
Effects Of Oils On Quality Of PSE-like Chicken Sausage
8.
Research On Antimicrobial Effects Of Three Kinds Of Natural Antibacterial Agent On Listeria Monocytogenes In Low-temperature Chicken Sausage
9.
Mechanism Study Of The Effects Of L-arginine And L-lysine On Water Holding Capacity And Texture Of Chicken Sausage
10.
The Study Of The Effects Of L-arginine And L-lysine On Emulsion Stability Of Chicken Sausage And Its Mechanism
11.
Preparation And Physicochemical Properties Of Double Emulsion Gels And Its Application In Chicken Sausages
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