1 |
Changes of physico-chemical properties of beef tenderoin steak by cooking methods
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[
Kim, C.J.;Chae, Y.C.;Lee, E.S.
] /
Korean J Food Sci Ani Resour
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2 |
Fatty acid composition and caloric value of ground beef containing low levels of fat
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[
Cannel, L.E.;Savell, J.W.;Smith, S.B.;Cross, H.R.;John, L.C.
] /
J Food Sci
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3 |
Tenderness and water holding properties of beef muscle as influenced by freezing and subsequent storage at -3 or 15
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[
Winger, R.J.;Fennema, O.
] /
J Food Sci
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4 |
Effect of hydrocolloids on physicochemical, textural and sensory properties of pork patties
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[
Park, C.K.;Song, H.I.;Nam, J.H.;Moon, Y.H.;Jung, I.C.
] /
J Korean Soc Food Sci Nutr
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5 |
Effects of gums on the quality of low fat chicken patty
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[
Jeon, D.S.;Moon, Y.H.;Park, K.S.;Jung, I.C.
] /
J Korean Soc Food Sci Nutr
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6 |
Fat content effects on yield, quality, and microbiogical characteristics of chicken patties
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[
Young, L.L.;Garcia, J.M.;Lillard, H.S.;Lyon, C.E.;Papa, C.M.
] /
J Food Sci
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7 |
Evaluation of water binding properties of food hydrocolloids by physical/chemical methods and in a low-fat emulsion
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[
Wallingford, L.;Labuza, T.P.
] /
J Food Sci
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8 |
Properties of low-fat, nonbreaded pork nuggets with added gums and modified starches
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[
Berry, B.W.
] /
J Food Sci
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9 |
Quality characteristics of low-fat beef panies formulated with modified corn starch and water
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[
Khalil, A.H.
] /
Food Chemistry
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10 |
Storage stabilityof low-fat beef frankfurters fonnulated with carrageenan or carrageenan with pectin
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[
Candogan, K.;Kolsarici, N.
] /
Meat Science
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11 |
Physicochemical and sensory characteristics of low fat meatballs with added wheat bran
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[
Yilmaz, I.
] /
J Food Eng
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12 |
Sodium alginate plus modified tapioca starch improves properties of low-fat beef panies
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[
Berry, B.W.
] /
J Food Sci
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13 |
Properties of low-fat ground heef containing potassium lactate during aerobic refrigerated storage
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[
Egbert, W.R.;Huffman, D.L.;Bradford, D.D.;Jones, W.R.
] /
J Food Sci
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14 |
Characteristics of low-fat ground beef containing texture-modifying ingredients
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[
Troutt, E.S.;Hunt, M.C.;Johnson, D.E.;Claus, J.R.;Kastner, C.L.;Kropf, D.H.
] /
J Food Sci
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15 |
Development f low-fat meat processin gtechnology using interaction between meat proteins and hydrocolloids-II
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[
Chin, K.B.;Lee, H.C.
] /
J Korean Soc Food Sci Nutr
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16 |
Manufacture and evaluation of low-fat meat products(a review)
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[
Chin, K.B.
] /
Korean J Food Sci Ani Resour
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17 |
Official Methods of Analysis of AOAC
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[
AOAC
] /
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18 |
Dietary fat intake does affect obesity
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[
Bray, G.A.;Popkin, B.M.
] /
Am J Clin Nutr
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19 |
Quality and palatability of beef patty containing gums
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[
Song, H.I.;Park, C.K.;Nam, J.H.;Yang, J.B.;Kim, D.S.;Moon, Y.H.;Jung, I.C.
] /
J Korean Soc Food Sci Nutr
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20 |
Characteristics of low-fat beefburger as influenced by various types of wheat fibers
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[
Mansour, E.H.;Kahlil, A.H.
] /
Food Research International
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21 |
Dietary fat consumption and health
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[
Lichtenstein, A.H.;Kennedy, E.;Barrier, P.;Danford, D.;Ernst, N.D.;Grundy, S.M.;Leveille, G.A.;Van Horn, L.;Williams, C.L.;Booth, S.L.
] /
Nutr Rev
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22 |
Technologies for developing low-fat meat products
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[
Colmenero, F.J.
] /
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23 |
Fat repalcers: their use in foods and role in diabetes medical nutrition therapy
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[
Warshaw, H.;Franz, M.
] /
Diabetes Care
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24 |
Nutritional implications of fat substitutes
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[
Hassel, C.A.
] /
Cereal Foods World
|