Quality characteristics of low-fat beef patties formulated with modified corn starch and water-Reference-Cited by-同舟云学术

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Quality characteristics of low-fat beef patties formulated with modified corn starch and water

Published:2000-01 Issue:1 Volume:68 Page:61-68
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Khalil Ali H.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference38 articles.

1. Dietary guidelines for healthy Americans;Circulation,1996

2. Physical and sensory characteristics of low-fat fresh pork sausage processed with various levels of added water;Ahmed;Journal of Food Science,1990

3. Fat replacers;Akoh;Food Technology,1998

4. Official methods of analysis,1990

5. Low fat level effects on sensory, shear, cooking and chemical properties of ground beef patties;Berry;Journal of Food Science,1992

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