Quality of Plant-Based Ground Beef Alternatives in Comparison with Ground Beef of Various Fat Levels
The objective of this study was to compare the quality characteristics of current plant-based protein ground beef alternatives (GBA) to ground beef (GB) patties of varying fat percentages. Fifteen different production lots (n = 15/fat level) of 1.36 kg GB chubs of 3 different fat levels (10%, 20%, a...
Na minha lista:
| Principais autores: | , , , , , , , , , , |
|---|---|
| 格式: | Artigo |
| 语言: | Inglês |
| 出版: |
Iowa State University Digital Press
2021-12-01
|
| 丛编: | Meat and Muscle Biology |
| 主题: | |
| 在线阅读: | https://www.iastatedigitalpress.com/mmb/article/id/12989/ |
| 标签: |
没有标签, 成为第一个标记此记录!
|