meatballs

n.

肉丸( meatball的名词复数 )；

Quality of low-fat meatballs containing legume flours as extenders.
Antioxidant properties of extracts from Ginkgo biloba leaves in meatballs
Physicochemical and sensory characteristics of low fat meatballs with added wheat bran.
Dynamics of Crust Formation and Kinetics of Quality Changes During Frying of Meatballs
Antioxidant and antibacterial activities of natural extracts: application in beef meatballs.
Effects of κ -carrageenan, salt, phosphates and fat on qualities of low fat emulsified meatballs
Effects of rye bran addition on fatty acid composition and quality characteristics of low-fat meatballs
Analysis of pork adulteration in commercial meatballs targeting porcine-specific mitochondrial cytochrome b gene by TaqMan probe rea...
The effect of replacing fat with oat bran on fatty acid composition and physicochemical properties of meatballs
Effects of fat level (5%, 10%, 20%) and corn flour (0%, 2%, 4%) on some properties of Turkish type meatballs (koefte)