Flash Profile for the characterization of beef burger: A case study
Author:
Publisher
Elsevier
Reference39 articles.
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3. Reducing the fat content in ground beef without sacrificing quality: a review;Brewer;Meat Sci.,2012
4. A comparison of 14 jams characterized by conventional profile and a quick original method, the Flash Profile;Dairou;J. Food Sci.,2002
5. A peptidomic approach of meat protein degradation in a low-sodium fermented sausage model using autochthonous starter cultures;de Almeida;Food Res. Int.,2018
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