亚麻籽粉、葡萄皮和麦麸掺入量对鸡肉肉饼感官品质的影响

{"title":"亚麻籽粉、葡萄皮和麦麸掺入量对鸡肉肉饼感官品质的影响","authors":"K. Kumari, S. S. Thind, Preety","doi":"10.15740/has/fsrj/11.1/8-16","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":14499,"journal":{"name":"Iranian Food Science and Technology Research Journal","volume":"15 1","pages":"8-16"},"PeriodicalIF":0.0000,"publicationDate":"2020-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Effect of flaxseed flour, grape peel and wheat gluten incorporation levels on the sensory quality of chicken meat patties\",\"authors\":\"K. Kumari, S. S. Thind, Preety\",\"doi\":\"10.15740/has/fsrj/11.1/8-16\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":14499,\"journal\":{\"name\":\"Iranian Food Science and Technology Research Journal\",\"volume\":\"15 1\",\"pages\":\"8-16\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2020-04-15\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Iranian Food Science and Technology Research Journal\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.15740/has/fsrj/11.1/8-16\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Iranian Food Science and Technology Research Journal","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.15740/has/fsrj/11.1/8-16","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}