✦ LIBER ✦

Effect of grind size and fat levels on the physico-chemical and sensory characteristics of low-fat ground buffalo meat patties

✍ Scribed by S.P. Suman; B.D. Sharma

Book ID: 117496669
Publisher: Elsevier Science
Year: 2003
Tongue: English
Weight: 137 KB
Volume: 65
Category: Article
ISSN: 0309-1740
DOI: 10.1016/s0309-1740(02)00313-3

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Low Fat Level Effects on Sensory, Shear,

Low Fat Level Effects on Sensory, Shear, Cooking, and Chemical Properties of Ground Beef Patties

✍ B. W. BERRY 📂 Article 📅 1992 🏛 Institute of Food Technologists 🌐 English ⚖ 693 KB

Effects of Laminaria japonica on the phy

Effects of Laminaria japonica on the physico-chemical and sensory characteristics of reduced-fat pork patties

✍ Yun-Sang Choi; Ji-Hun Choi; Doo-Jeong Han; Hack-Youn Kim; Hyun-Wook Kim; Mi-Ai L 📂 Article 📅 2012 🏛 Elsevier Science 🌐 English ⚖ 209 KB

The storage stability and textural, phys

The storage stability and textural, physico-chemical and sensory quality of low-fat ground pork patties with Carrageenan as fat replacer

✍ Manish Kumar; B. D. Sharma 📂 Article 📅 2004 🏛 John Wiley and Sons 🌐 English ⚖ 146 KB

EFFECTS OF FAT LEVEL AND SOURCE ON THE C

EFFECTS OF FAT LEVEL AND SOURCE ON THE CHEMICAL, SENSORY AND COOKING PROPERTIES OF GROUND BEEF PATTIES

✍ H. R. CROSS; B. W. BERRY; L. H. WELLS 📂 Article 📅 1980 🏛 Institute of Food Technologists 🌐 English ⚖ 376 KB

Evaluating the Cooking and Chemical Char

Evaluating the Cooking and Chemical Characteristics of Low-Fat Ground Beef Patties

✍ Jeanette M. Kirchner; Lisa C. Beasley; Kerri B. Harris; Jeffrey W. Savell 📂 Article 📅 2000 🏛 Elsevier Science 🌐 English ⚖ 118 KB

Ground beef patties (n"504), manufactured to contain 5, 10 or 15% fat, were evaluated to determine the e!ects of preparation, storage and cooking methods, and degree of doneness on cholesterol, total lipid, protein, moisture, and energy content. Di!erences between fresh, handmade patties and frozen,

Fat, Soy and Carrageenan Effects on Sens

Fat, Soy and Carrageenan Effects on Sensory and Physical Characteristics of Ground Beef Patties

✍ M. SUSAN BREWER; FLOYD K. McKEITH; KRISTI BRITT 📂 Article 📅 1992 🏛 Institute of Food Technologists 🌐 English ⚖ 474 KB