85 research outputs found
Reactivity ratios of controlled/living copolymerization of styrene and acrylonitrile in ionic liquid microemulsion
Influence of animal fat substitution by vegetal fat on Mortadella-type products formulated with different hydrocolloids
Resveratrol and its synthetic derivatives exert opposite effects on mesothelial cell-dependent angiogenesis via modulating secretion of VEGF and IL-8/CXCL8
Controle da utilização de ingredientes não cårneos para injeção e marinação de carnes
Evaluation of poultry protein isolate as a food ingredient: Physicochemical characteristics of low-fat turkey bologna
Evaluation of quality characteristics of chicken meat emulsion/nuggets prepared by using different equipment
The impact of salt replacers and flavor enhancer on the processing characteristics and consumer acceptance of restructured cooked hams
Effects of fat reduction and fat replacer addition on some quality characteristics of frankfurter-type sausages
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