The Manufacturing of Low-fat Hamburger Patties Added Organic Vegetable
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/JAKO200824556523714.pdf
Reference13 articles.
1. EFFECTS OF FAT LEVEL AND SOURCE ON THE CHEMICAL, SENSORY AND COOKING PROPERTIES OF GROUND BEEF PATTIES
2. Early Postmortem Methods of Detecting Ultimate Porcine Muscle Quality
3. Effects of Olive Oil Additives on the Quality Characteristics of Press Ham during Cold Storage
4. Palatability and Appearance Traits of Beef/Pork Meat Patties
Cited by 3 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Antioxidant Activity and Quality Characteristics of Pork Patties with the Addition of Cedrela sinensis Powder;Journal of the Korean Society of Food Science and Nutrition;2022-02-28
2. Antioxidant Activity and Quality Characteristics of Pork Patties Added with Saltwort (Salicornia herbacea L.) Powder;Journal of the Korean Society of Food Science and Nutrition;2014-08-31
3. Quality Properties and Storage Characteristics of Hamburger Patty Added with Purple Kohlrabi (Brassica oleracea var. gongylodes);Journal of the Korean Society of Food Science and Nutrition;2013-12-31
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