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7篇 您的检索式：作者名="Betti Mirko"

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		题名	作者	年代	出处	被引量
	1	Effect of ultimate pH and freezing on the biochemical properties of proteins in turkey breast meat显示文摘	Jacky T.Y. Chan Dileep A. Omana Mirko Betti	2010	Food Chemistry2010，，1：	2
	2	Effect of different ingredients on color and oxidative characteristics of high pressure processed chicken breast meat with special emphasis on use of fl-glucan as a partial salt replacer 显示文摘	Dileep A Omana Graham Plastow Mirko Betti	2011	Innovative Food Science and Emerging Technologies2011，12，：	1
	3	Extraction, isolation and analysis of chondroitin sulfate from broiler chicken biomass显示文摘	Takuo Nakano Zeb Pietrasik Lech Ozimek Mirko Betti	2012	Process Biochemistry2012，，12：	1
	4	Effect of ultimate pH and freezing on the biochemical properties of proteins in turkey breast meat 显示文摘	Chan Jacky T Y Omana Dileep A Betti Mirko	2011	Food Chemistry2011，127，：	1
	5	Application of high pressure processing to improve the functional properties of pale, soft, and exudative (PSE)-like turkey meat显示文摘	Jacky T.Y. Chan Dileep A. Omana Mirko Betti	2011	Innovative Food Science and Emerging Technologies2011，，3：	1
	6	Alkali-aided protein extraction from chicken dark meat: Chemical and functional properties of recovered proteins显示文摘	Dileep A. Omana Yan Xu Vida Moayedi Mirko Betti	2009	Process Biochemistry2009，，3：	1
	7	Conjugation of gluten hydrolysates with glucosamine at mild temperatures enhances antioxidant and antimicrobial properties显示文摘	Davide Gottardi Pui Khoon Hong Maurice Ndagijimana Mirko Betti	2014	LWT - Food Science and Technology2014，，：	1

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