Quality Characteristics of the Hamburger Patties with Sea Tangle (Laminaria japonica) Powder and/or Cooked Rice
Author:
Publisher
Korean Society for Food Science of Animal Resources
Subject
Animal Science and Zoology,Food Science
Link
http://ocean.kisti.re.kr/downfile/crosscheck/ksfsar/JAKO201130662198850.pdf
Reference47 articles.
1. Ascorbate, green tea and grape seed extracts increase the shelf life of low sulphite beef patties
2. Effects of Freezing Rate, Frozen Storage Temperature and Storage Time on Tenderness Values of Beef Patties
3. Inhibition of Oxidative Rancidity in Salted Ground Pork by Carnosine
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