검색결과 : 3건
| No. | Article |
|---|---|
| 1 |
Simulation of simultaneous water and salt diffusion in dry fermented sausages by the Stefan-Maxwell equation Costa-Corredor A, Pakowski Z, Lenczewski T, Gou P Journal of Food Engineering, 97(3), 311, 2010 |
| 2 |
Interactions of konjac, agar, curdlan gum, kappa-carrageenan and reheating treatment in emulsified meatballs Hsu SY, Chung HY Journal of Food Engineering, 44(4), 199, 2000 |
| 3 |
Comparisons of 13 edible gum-hydrate fat substitutes for low fat Kung-wan (an emulsified meatball) Hsu SY, Chung HY Journal of Food Engineering, 40(4), 279, 1999 |