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المؤلفون: Dong-yang Zhu, Li Bin, Zhao-jun Song, Zhuang Li Kang, Han-Jun Ma
المصدر: Food Science and Technology v.37 n.4 2017
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 37, Issue: 4, Pages: 620-626, Published: 20 JUL 2017
Food Science and Technology, Iss 0مصطلحات موضوعية: dynamic rheological, pork, lcsh:TX341-641, Protein content, 0404 agricultural biotechnology, Rheology, Physical chemical, lcsh:Technology (General), Water holding capacity, Food science, Water content, LF-NMR, Moisture, Chemistry, 0402 animal and dairy science, pre-emulsified sesame oil, 04 agricultural and veterinary sciences, 040401 food science, 040201 dairy & animal science, physical-chemical properties, Chewiness, lcsh:T1-995, Sesame oil, lcsh:Nutrition. Foods and food supply, Food Science, Biotechnology
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