首页
学术期刊
论文检测
AIGC检测
热点
更多
数据
QUALITY CHARACTERISTICS OF FRANKFURTERS CONTAINING CORN GERM PROTEIN
被引:24
|
作者
:
ZAYAS, JF
论文数:
0
引用数:
0
h-index:
0
ZAYAS, JF
LIN, CS
论文数:
0
引用数:
0
h-index:
0
LIN, CS
机构
:
来源
:
JOURNAL OF FOOD SCIENCE
|
1988年
/ 53卷
/ 06期
关键词
:
D O I
:
10.1111/j.1365-2621.1988.tb07791.x
中图分类号
:
TS2 [食品工业];
学科分类号
:
0832 ;
摘要
:
引用
收藏
页码:1587 / &
相关论文
共 50 条
[1]
EFFECT OF THE PRETREATMENT OF CORN GERM PROTEIN ON THE QUALITY CHARACTERISTICS OF FRANKFURTERS
ZAYAS, JF
论文数:
0
引用数:
0
h-index:
0
ZAYAS, JF
LIN, CS
论文数:
0
引用数:
0
h-index:
0
LIN, CS
[J].
JOURNAL OF FOOD SCIENCE,
1989,
54
(06)
: 1452
-
1456
[2]
STORAGE STABILITY OF FRANKFURTERS CONTAINING CORN GERM PROTEIN
ZAYAS, JF
论文数:
0
引用数:
0
h-index:
0
机构:
Department of Foods and Nutrition, Kansas State University Manhattan, Manhattan, Kansas
ZAYAS, JF
LIN, CS
论文数:
0
引用数:
0
h-index:
0
机构:
Department of Foods and Nutrition, Kansas State University Manhattan, Manhattan, Kansas
LIN, CS
FUNG, DYC
论文数:
0
引用数:
0
h-index:
0
机构:
Department of Foods and Nutrition, Kansas State University Manhattan, Manhattan, Kansas
FUNG, DYC
[J].
JOURNAL OF FOOD PROCESSING AND PRESERVATION,
1990,
14
(03)
: 205
-
219
[3]
QUALITY CHARACTERISTICS OF MEAT BATTERS AND FRANKFURTERS CONTAINING WHEAT-GERM PROTEIN FLOUR
GNANASAMBANDAM, R
论文数:
0
引用数:
0
h-index:
0
机构:
KANSAS STATE UNIV AGR & APPL SCI,DEPT FOODS & NUTR,MANHATTAN,KS 66506
KANSAS STATE UNIV AGR & APPL SCI,DEPT FOODS & NUTR,MANHATTAN,KS 66506
GNANASAMBANDAM, R
ZAYAS, JF
论文数:
0
引用数:
0
h-index:
0
机构:
KANSAS STATE UNIV AGR & APPL SCI,DEPT FOODS & NUTR,MANHATTAN,KS 66506
KANSAS STATE UNIV AGR & APPL SCI,DEPT FOODS & NUTR,MANHATTAN,KS 66506
ZAYAS, JF
[J].
JOURNAL OF FOOD QUALITY,
1994,
17
(02)
: 129
-
142
[4]
CORN GERM PROTEIN IN FRANKFURTERS - TEXTURAL, COLOR, AND SENSORY CHARACTERISTICS AND STORAGE STABILITY
ZAYAS, JF
论文数:
0
引用数:
0
h-index:
0
ZAYAS, JF
LIN, CS
论文数:
0
引用数:
0
h-index:
0
LIN, CS
[J].
JOURNAL OF FOOD QUALITY,
1989,
12
(04)
: 283
-
303
[5]
SENSORY, CHEMICAL AND BACTERIOLOGICAL STABILITY OF FRANKFURTERS CONTAINING MILK-PROTEINS AND CORN GERM PROTEIN FLOUR
HUNG, SC
论文数:
0
引用数:
0
h-index:
0
机构:
Department of Foods and Nutrition, Kansas State University, Manhattan, Kansas
HUNG, SC
ZAYAS, JF
论文数:
0
引用数:
0
h-index:
0
机构:
Department of Foods and Nutrition, Kansas State University, Manhattan, Kansas
ZAYAS, JF
[J].
JOURNAL OF FOOD PROCESSING AND PRESERVATION,
1991,
15
(06)
: 413
-
431
[6]
FRANKFURTERS SUPPLEMENTED WITH CORN GERM PROTEIN - SENSORY CHARACTERISTICS, PROXIMATE ANALYSIS AND AMINO-ACID COMPOSITION
ZAYAS, JF
论文数:
0
引用数:
0
h-index:
0
ZAYAS, JF
LIN, CS
论文数:
0
引用数:
0
h-index:
0
LIN, CS
[J].
JOURNAL OF FOOD QUALITY,
1989,
11
(06)
: 461
-
474
[7]
EFFECT OF CORN GERM PROTEIN ON THE QUALITY CHARACTERISTICS OF BEEF PATTIES HEATED BY MICROWAVE
BROWN, LM
论文数:
0
引用数:
0
h-index:
0
机构:
Department of Foods and Nutrition, State University Manhattan, Kansas, 66506, Justin Hall
BROWN, LM
ZAYAS, JF
论文数:
0
引用数:
0
h-index:
0
机构:
Department of Foods and Nutrition, State University Manhattan, Kansas, 66506, Justin Hall
ZAYAS, JF
[J].
JOURNAL OF FOOD PROCESSING AND PRESERVATION,
1990,
14
(02)
: 155
-
170
[8]
SENSORY AND QUALITY CHARACTERISTICS OF POULTRY FRANKFURTERS CONTAINING NITRITE OR SORBATE
LARSEN, JE
论文数:
0
引用数:
0
h-index:
0
机构:
PENN STATE UNIV,DEPT FOOD SCI,UNIVERSITY PK,PA 16802
PENN STATE UNIV,DEPT FOOD SCI,UNIVERSITY PK,PA 16802
LARSEN, JE
MACNEIL, JH
论文数:
0
引用数:
0
h-index:
0
机构:
PENN STATE UNIV,DEPT FOOD SCI,UNIVERSITY PK,PA 16802
PENN STATE UNIV,DEPT FOOD SCI,UNIVERSITY PK,PA 16802
MACNEIL, JH
MAST, MG
论文数:
0
引用数:
0
h-index:
0
机构:
PENN STATE UNIV,DEPT FOOD SCI,UNIVERSITY PK,PA 16802
PENN STATE UNIV,DEPT FOOD SCI,UNIVERSITY PK,PA 16802
MAST, MG
[J].
POULTRY SCIENCE,
1986,
65
(08)
: 1542
-
1546
[9]
SENSORY AND QUALITY CHARACTERISTICS OF MDP FRANKFURTERS CONTAINING NITRITE AND OR SORBATE
LARSEN, JE
论文数:
0
引用数:
0
h-index:
0
机构:
PENN STATE UNIV, DEPT FOOD SCI, UNIVERSITY PK, PA 16802 USA
PENN STATE UNIV, DEPT FOOD SCI, UNIVERSITY PK, PA 16802 USA
LARSEN, JE
MACNEIL, JH
论文数:
0
引用数:
0
h-index:
0
机构:
PENN STATE UNIV, DEPT FOOD SCI, UNIVERSITY PK, PA 16802 USA
PENN STATE UNIV, DEPT FOOD SCI, UNIVERSITY PK, PA 16802 USA
MACNEIL, JH
MAST, MG
论文数:
0
引用数:
0
h-index:
0
机构:
PENN STATE UNIV, DEPT FOOD SCI, UNIVERSITY PK, PA 16802 USA
PENN STATE UNIV, DEPT FOOD SCI, UNIVERSITY PK, PA 16802 USA
MAST, MG
[J].
POULTRY SCIENCE,
1983,
62
(07)
: 1454
-
1454
[10]
Aroma characteristics of corn germ protein flours
Huang, CJ
论文数:
0
引用数:
0
h-index:
0
机构:
KANSAS STATE UNIV,DEPT FOODS & NUTR,MANHATTAN,KS 66506
KANSAS STATE UNIV,DEPT FOODS & NUTR,MANHATTAN,KS 66506
Huang, CJ
Zayas, JF
论文数:
0
引用数:
0
h-index:
0
机构:
KANSAS STATE UNIV,DEPT FOODS & NUTR,MANHATTAN,KS 66506
KANSAS STATE UNIV,DEPT FOODS & NUTR,MANHATTAN,KS 66506
Zayas, JF
[J].
JOURNAL OF FOOD SCIENCE,
1996,
61
(01)
: 258
-
261
←
1
2
3
4
5
→