An overview of factors affecting the quality of beef meatballs: Processing and preservation
Author:
Affiliation:
1. College of Food Science and Engineering Yangzhou University Yangzhou China
2. CSIR ‐ Food Research Institute Accra Ghana
3. Department of Agricultural and Biosystems Engineering Faculty of Agriculture Benha University Moshtohor Egypt
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.2812
Reference80 articles.
1. Differentiation in improvements of gel strength in chicken and beef sausages induced by transglutaminase
2. Antioxidant protection of cooked meatballs during frozen storage by whey protein edible films with phytochemicals from Laurus nobilis L. and Salvia officinalis
3. The impact of emerging domestic and commercial electro-heating technologies on energy consumption and quality parameters of cooked beef
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