ATTRIBUTES OF LOW-FAT BEEF BURGERS MADE FROM FORMULATIONS AIMED AT ENHANCING PRODUCT QUALITY
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4573.2009.00184.x/fullpdf
Reference27 articles.
1. Use of electrical stimulation, hot processing and carrageenan for processing low-fat ground beef patties;BERRY;Meat Sci.,1996
2. Fat, soy and carrageenan effects on sensory and physical characteristics of ground beef patties;BREWER;J. Food Sci.,1992
3. The effects of carrageenan and pectin on some quality characteristics of low-fat beef frankfurters;CANDOGAN;Meat Sci.,2003
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