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The addition of hydrolyzed whey protein fractions to raw po..:
Xinyan Peng
;
Shiyan Ruan
;
Yafei Liu
..
http://dx.doi.org/10.1080/19476337.2017.1423111. , 2018
Link:
https://doi.org/10.1080/19476337.2017.1423111
RT Journal T1
The addition of hydrolyzed whey protein fractions to raw pork patties with subsequent chilled storage and its effect on oxidation and gel properties
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:7374322f44cb482ba94c58e1563871bd&Exemplar=1&LAN=DE A1 Xinyan Peng A1 Shiyan Ruan A1 Yafei Liu A1 Lei Huang A1 Cuiyun Zhang PB Taylor & Francis Group YR 2018 K1 Whey protein peptides K1 pork patties K1 cold storage K1 antioxidative action K1 gel properties K1 Nutrition. Foods and food supply K1 TX341-641 K1 Food processing and manufacture K1 TP368-456 JF http://dx.doi.org/10.1080/19476337.2017.1423111 LK http://dx.doi.org/https://doi.org/10.1080/19476337.2017.1423111 DO https://doi.org/10.1080/19476337.2017.1423111 SF ELIB - SuUB Bremen
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