Antivariation Property of Antioxidative Substance of Freeze-Dried Meat Treated With Steaming

food preservation science
doi 10.5891/jafps.24.6_23
Full Text
Abstract

Available in full text

Date
Authors
Publisher

Japan Association of Food Preservation Scientists

Related search

Study of Modified Atmosphere Packaging on the Quality of Ozonated Freeze-Dried Chicken Meat

Meat Science
Food Science
2016English

Susceptibility of Never-Dried and Freeze-Dried Bacterial Cellulose Towards Esterification With Organic Acid

Cellulose
PolymersPlastics
2012English

Rehydration of Osmotically Pre-Treated Apple Cubes Dried by Hot Air, Microwave, and Freeze-Drying

Acta Alimentaria
Food Science
2018English

Development of Freeze Dried Sugarcane Juice Powder

Revista do Congresso Sul Brasileiro de Engenharia de Alimentos
2019English

Textural and Sensory Characteristics of Freeze Dried Tofu

International Journal of Current Microbiology and Applied Sciences
2017English

Interaction of Sodium Diclofenac With Freeze-Dried Soya Phosphatidylcholine and Unilamellar Liposomes

Revista Brasileira de Ciências Farmacêuticas
2006English

Development and Evaluation of Freeze-Dried Milk Powder With Low-Lactose Content

Acta Alimentaria
Food Science
2018English

Effect of Olive Oil and Freeze Dried Beetroot Powder on Quality Characteristics of Chicken Meat Patties by Response Surface Methodology Study

INTERNATIONAL JOURNAL OF PROCESSING AND POST HARVEST TECHNOLOGY
2016English

Small-Angle Scattering Studies of Freeze-Dried Silica Gels

Le Journal de Physique IV
1993English

Amanote Research

Note-taking for researchers

Follow Amanote

© 2024 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy