Modelling with Response Surface Methodology of the Effects of Egg Yolk, Egg White, and Sodium Carbonate on Some of the Physical-Chemical and Sensory Properties of Beef Patties-Reference-Cited by-同舟云学术

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Modelling with Response Surface Methodology of the Effects of Egg Yolk, Egg White, and Sodium Carbonate on Some of the Physical-Chemical and Sensory Properties of Beef Patties

Published:2011-01-28 Issue:2 Volume:7 Page:1-13
ISSN:1556-3758
Container-title:International Journal of Food Engineering
language:
Short-container-title:

Author:

Parlak Özgür,Zorba Ömer,Kurt Şükrü

Publisher

Walter de Gruyter GmbH

Subject

Engineering (miscellaneous),Food Science,Biotechnology

Link

https://www.degruyter.com/view/j/ijfe.2011.7.2/ijfe.2011.7.2.2004/ijfe.2011.7.2.2004.pdf

Cited by 4 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Electrohydrodynamic Drying of Plant-Based Foods and Food Model Systems;Food Engineering Reviews;2020-08-03

2. Powder/gelled inulin and sodium carbonate as novel phosphate replacers in restructured chicken steaks;Journal of Food Processing and Preservation;2019-10-04

3. Interaction among Nutritive, Textural, and Sensory Properties of Rabbit Sausages;Journal of Food Processing;2016-08-29

4. Mixture optimization of beef, turkey, and chicken meat for some of the physical, chemical, and sensory properties of meat patties;Poultry Science;2011-08

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