Colour of fresh samples and pH before and after cooking (mean ± SD, n = 3) | Download Table
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Design points and combined proportions of components totaling to 17%... | Download Table
Design points and combined proportions of components totaling to 17%... | Download Table
Colour of fresh samples and pH before and after cooking (mean ± SD, n = 3) | Download Table
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Response trace plots for the red color intensity at the higher... | Download Scientific Diagram
Response trace plots for the red color intensity at the higher... | Download Scientific Diagram
Table 2 from Plackett-Burman experimental design for investigating the effect of porcine plasma protein, trehalose and bovine meat protein isolate on cook yield and texture of minced bovine meat. | Semantic Scholar
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Colour of fresh samples and pH before and after cooking (mean ± SD, n = 3) | Download Table
Table 2 from Plackett-Burman experimental design for investigating the effect of porcine plasma protein, trehalose and bovine meat protein isolate on cook yield and texture of minced bovine meat. | Semantic Scholar
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PDF) Plackett-Burman Experimental Design for Investigating the Effect of Porcine Plasma Protein, Trehalose and Bovine Meat Protein Isolate on Cook Yield and Texture of Minced Bovine Meat
Table 2 from Plackett-Burman experimental design for investigating the effect of porcine plasma protein, trehalose and bovine meat protein isolate on cook yield and texture of minced bovine meat. | Semantic Scholar
Definition of the various texture characteristics determined by texture... | Download Scientific Diagram
PDF) Plackett-Burman Experimental Design for Investigating the Effect of Porcine Plasma Protein, Trehalose and Bovine Meat Protein Isolate on Cook Yield and Texture of Minced Bovine Meat
Design points and combined proportions of components totaling to 17%... | Download Table
