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Characteristics of beef burger as influenced by various types of lemon albedo

  • Published:2005-06 Issue:2 Volume:6 Page:247-255
  • ISSN:1466-8564
  • Container-title:Innovative Food Science & Emerging Technologies
  • language:en
  • Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Aleson-Carbonell L.,Fernández-López J.,Pérez-Alvarez J.A.,Kuri V.

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference51 articles.

1. Statistical analysis. A computer oriented approach;Afifi,1979

2. Fat replacers;Akoh;Food Technology,1998

3. Utilization of lemon albedo in dry-cured sausages;Aleson-Carbonell;Journal of Food Science,2003

4. Quality characteristics of a non-fermented dry-cured sausage formulated with lemon albedo;Aleson-Carbonell;Journal of the Science of Food and Agricultural,2004

5. Research guidelines for cookery, sensory evaluation and instrumental tenderness measurements of fresh meat;AMSA,1995
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