Tables index

From

Effects of Food Proteins on Sensory and Physico-Chemical Properties of Emulsified Pork Meatballs

C.K. Yeung, S.C. Huang

Journal of Food and Nutrition Research. 2018, 6(1), 8-12 doi:10.12691/jfnr-6-1-2
  • Table 1. The Abbreviation of Different Treatments
  • Table 2. The Texture Properties (TPA) of Meatballs Added Different Kinds of Food Proteins (Mean ± SD, n = 15)
  • Table 3. The Physical Characteristics of Meatballs Added Different Kinds of Food Proteins (Mean ± SD, n = 3)
  • Table 4. The Sensory Evaluation of Meatballs Added Different Kinds of Food Proteins (Mean ± SD, n = 30)
  • Table 5. The Proximate Composition of Meatballs Added Different Kinds of Food Proteins (Mean ± SD, n = 3)