Effect of manufacturing and frozen meat temperatures on structural and functional properties of hamburgers-Reference-Cited by-同舟云学术

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Effect of manufacturing and frozen meat temperatures on structural and functional properties of hamburgers

Published:2023-09 Issue: Volume:353 Page:111526
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Berger Lisa M.^ORCID,Böckle Carsten^ORCID,Gibis Monika^ORCID,Herrmann Kurt,Terjung Nino,Weiss Jochen

Publisher

Elsevier BV

Subject

Food Science

Reference32 articles.

1. Analytical methods for authentication of fresh vs. thawed meat − A review;Ballin;Meat Sci.,2008

2. Influence of meat batter addition in ground beef on structural properties and quality parameters;Berger;Eur. Food Res. Technol.,2022

3. Influence of processing steps on structural, functional, and quality properties of beef hamburgers;Berger;Appl. Sci.,2022

4. Glass transition values of muscle tissue;Brake;J. Food Sci.,1999

5. Cutting forces in foods: experimental measurements;Brown;J. Food Eng.,2005

Cited by 1 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. A review on the relation between grinding process and quality of ground meat;Meat Science;2023-11

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