Quantitative Proteomic Analysis to Identify Potential Biomarkers Linked to Quality Traits of Beef Tripe From Different Sources
[Tripe palms].
From “Tripe”
Effect of Cooking Treatment on Protein Digestibility, Peptide Profile and Potential Bioactive Peptides of Beef Tripe During in Vitro Gastrointestinal Digestion
Polycyclic Aromatic Hydrocarbons in Smoke From Different Woods and Their Transfer During Traditional Smoking Into Chorizo Sausages With Collagen and Tripe Casings
nestle-tripe, n.
flitter-tripe, n.
Tripe, Linnaeus
A load of tripe
Screening of Optimal Konjac Glucomannan–Protein Composite Gel Formulations to Mimic the Texture and Appearance of Tripe
