Physicochemical properties and shelf-life of raw and cooked patties added with various levels of grape tomato powder by different drying methods-Reference-Cited by-同舟云学术

Physicochemical properties and shelf-life of raw and cooked patties added with various levels of grape tomato powder by different drying methods

Published:2021-07 Issue: Volume:146 Page:111415
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Qiu Zhuang Zhuang,Chin Koo Bok

Funder

Rural Development Administration

Publisher

Elsevier BV

Subject

Food Science

Reference56 articles.

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4. Dry fermented sausages enriched with lycopene from tomato peel;Calvo;Meat Science,2008

5. The effect of tomato paste on some quality characteristics of beef patties during refrigerated storage;Candogan;European Food Research and Technology,2002

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