المؤلفون: 李般程，刘赟，祝强，黄龙 LI Bancheng, LIU Yun, ZHU Qiang, HUANG Long

المصدر: Zhongguo youzhi, Vol 48, Iss 12, Pp 51-53 (2023)

مصطلحات موضوعية: 牛油；火锅底料；硬度；脂肪酸组成；固体脂肪含量, beef tallow, hotpot seasoning, hardness, fatty acid composition, solid fat content, Oils, fats, and waxes, TP670-699

وصف الملف: electronic resource

Relation: http://tg.chinaoils.cn/zgyz/ch/reader/create_pdf.aspx?file_no=20231208&flag=1; https://doaj.org/toc/1003-7969

URL الوصول: https://doaj.org/article/929e35b6b0ba441fb994422ddcd4a02c

المؤلفون: WANG Yongrui, WANG Songlei, CHEN Fang, BAI Shuang, LI Xiu, LUO Ruiming

المصدر: Shipin Kexue, Vol 44, Iss 12, Pp 278-288 (2023)

مصطلحات موضوعية: qinchuan cattle, beef tallow, low field-nuclear magnetic resonance spectroscopy, gas chromatography-mass spectrometry, electronic nose, moisture migration, volatile flavor compounds, odor activity value, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-12-034.pdf; https://doaj.org/toc/1002-6630

URL الوصول: https://doaj.org/article/d8381758fd4942b6b15e0a8cf19b596e

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المؤلفون: Ke Li, Liangyao Zhang, Danhui Yi, Yunxiao Luo, Chao Zheng, Yinglong Wu

المصدر: Foods, Vol 13, Iss 10, p 1489 (2024)

مصطلحات موضوعية: beef tallow, E-nose, GC-IMS, OPLS-DA, flavor profile, Chemical technology, TP1-1185

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2304-8158/13/10/1489; https://doaj.org/toc/2304-8158

URL الوصول: https://doaj.org/article/8ab925d16c1849898a70fee756aef08b

المؤلفون: Zhang, Huihui, Gao, Pan^{Aff1, Aff2, IDs13197022056383_cor2}, Chen, Zhe, Liu, Hui, Zhong, Wu^{Aff1, Aff2}, Hu, Chuanrong, He, Dongping^{Aff1, Aff2}, Wang, Xingguo^{Aff1, Aff3}

المصدر: Journal of Food Science and Technology. 60(2):562-571

المؤلفون: WANG Chong, WANG Qiao-jun, MA Guo-li, ZHANG Yi-xian, JIN Jun, WU Gang-cheng

المصدر: Liang you shipin ke-ji, Vol 31, Iss 3, Pp 91-97 (2023)

مصطلحات موضوعية: beef tallow, fatty acids, volatile aroma components, gas chromatography-olfactory mass spectrometry, Food processing and manufacture, TP368-456, Nutrition. Foods and food supply, TX341-641

وصف الملف: electronic resource

Relation: http://lyspkj.ijournal.cn/lyspkj/article/abstract/20230314?st=article_issue; https://doaj.org/toc/1007-7561

URL الوصول: https://doaj.org/article/4b930dd28e4e46838d369ec311780c44

المؤلفون: 王雪梅， 王传明， 刘鹏 WANG Xuemei, WANG Chuanming, LIU Peng

المصدر: Zhongguo youzhi, Vol 48, Iss 9, Pp 30-36，59 (2023)

مصطلحات موضوعية: 牛油；感官特征；关键风味物质；喜好驱动, beef tallow, sensory characteristics, key volatile compound, drivers of liking, Oils, fats, and waxes, TP670-699

وصف الملف: electronic resource

Relation: http://tg.chinaoils.cn/zgyz/ch/reader/create_pdf.aspx?file_no=20230905&flag=1; https://doaj.org/toc/1003-7969

URL الوصول: https://doaj.org/article/c2b1383a46634aef89fb0b5a7930c4fc

المؤلفون: Adi Riyadhi, Yoki Yulizar, Bambang Heru Susanto

المصدر: International Journal of Technology, Vol 13, Iss 4, Pp 900-911 (2022)

مصطلحات موضوعية: beef tallow, decarboxylation, mgo nanoparticles, zingiber officinale roscoe, Technology, Technology (General), T1-995

وصف الملف: electronic resource

Relation: https://ijtech.eng.ui.ac.id/article/view/4821; https://doaj.org/toc/2086-9614; https://doaj.org/toc/2087-2100

URL الوصول: https://doaj.org/article/501aa43409b0499399c4ad84ce7049f4

المؤلفون: Doğan, Tuba Hatice, Naktiyok, Jale^{Aff1, IDs1097302111160z_cor2}

المصدر: Journal of Thermal Analysis and Calorimetry: An International Forum for Thermal Studies. 147(16):9025-9035

المؤلفون: Wang, Jing, Chen, Le, Liu, Ying, Olajide, Tosin Michael, Jiang, Yuanrong, Cao, Wenming^{Aff1, IDs00217022040012_cor6}

المصدر: European Food Research and Technology. 248(7):1733-1747