Assessment of oxidative stability and physicochemical, microbiological, and sensory properties of beef patties formulated with baobab seed (Adansonia digitata) extract-Reference-Cited by-同舟云学术

Assessment of oxidative stability and physicochemical, microbiological, and sensory properties of beef patties formulated with baobab seed (Adansonia digitata) extract

Published:2020-04 Issue: Volume:162 Page:108044
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Al-Juhaimi FahadY.,Babtain Ibrahim A.,Mohamed Ahmed Isam A.,Alsawmahi Omer N.,Ghafoor Kashif,Adiamo Oladipupo Q.,Babiker Elfadil E.

Funder

Deanship of Scientific Research at King Saud University

Publisher

Elsevier BV

Subject

Food Science

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5. Effect of guarana (Paullinia cupana) seed and Pitanga (Eugenia uniflora L.) leaf extracts on lamb burgers with fat replacement by chia oil emulsion during shelf life storage at 2 C;de Carvalho;Food Research International,2019

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