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Keyword [Non-meat protein]
Result: 1 - 7 | Page: 1 of 1
1.
Effect Of Non-meat Functional Ingredients On Texture Properties Of Chicken Sausage With Microbial Transglutaminase Addtion
2.
The Effect Of Chopping Condition And Additive On The Quality Of Emulsification-Type Meat Product
3.
Effects Of Pre - Emulsification Of Vegetable Oil And Non - Meat Protein On The Gelatinity And Protein Structure Of Myofibrillar Protein
4.
Improvement Of Sensory Quality Of Beef Balls
5.
The Study On The Xuefengshan Black-Bone Chicken Meatball
6.
Research On Recombinant Products Of Pork Head Meat
7.
The Effect Of TG Enzyme On Protein Emulsification Properties And Its Role In Myofibrillar Protein Composite Gels
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