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Utilization of flaxseed meal and microbial transglutaminase in processing of low-salt, low-fat bologna
British Library Online Contents | 2014| -
Influence of meat cut, slice thickness and direction of muscle grain on the properties of beef stir-fry slices
British Library Conference Proceedings | 2000| -
Effect of muscle location, fiber direction, and slice thickness on the processing characteristics and tenderness of beef stir-fry strips from the round and chuck
British Library Online Contents | 2008| -
Effects of mechanical treatments and moisture enhancement on the processing characteristics and tenderness of beef semimembranosus roasts
British Library Online Contents | 2005| -
Effect of micronized chickpea flour on the physical, chemical, and sensory properties of low-fat pork bologna
British Library Online Contents | 2014| -
Effect of blade tenderization and tumbling time on the processing characteristics and tenderness of injected cooked roast beef
British Library Online Contents | 2004| -
The effect of quantity and timing of brine addition on water binding and textural characteristics of cooked beef rolls
British Library Online Contents | 2003| -
Evaluation of microbial dynamics on low-sodium bologna using culture-dependent and culture-independent techniques
British Library Online Contents | 2014| -
In vitro digestibility of flaxseed (Linum usitatissimum L.) protein: effect of seed mucilage, oil and thermal processing
British Library Online Contents | 2013| -
Effect of non-meat proteins on hydration and textural properties of pork meat gels enhanced with microbial transglutaminase
British Library Online Contents | 2007| -
Tumbling Regime Effects on the Processing Characteristics and Tenderness of Cooked Roast Beef
British Library Online Contents | 2002| -
Textural and hydration properties of pork meat gels processed with non-muscle proteins and carrageenan
British Library Online Contents | 2005| -
Meat cut and injection level affects the tenderness and cook yield of processed roast beef
British Library Online Contents | 2001| -
An In-vitro Investigation of Selected Biological Activities of Hydrolysed Flaxseed (Linum usitatissimum L.) Proteins
British Library Online Contents | 2008| -
Biochemical Properties of Natural Actomyosin Extracted from Normal and Pale, Soft, and Exudative Pork Loin After Frozen Storage
British Library Online Contents | 2005| -
Effect of Comminution Method and Raw Binder System in Restructured Beef
British Library Online Contents | 1998| -
Evaluation of comminution method and raw binder system on restructured beef
British Library Conference Proceedings | 1997|
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