Effects of Different Chloride Salts and Fat Levels on the Quality Characteristics of Beef Patties
The aim of this study was to investigate the effects of different chloride salts (four formulation with NaCl, KCl, CaCl₂, and MgCl₂) at 2% w/w level on the pH, color, sensory, and cooking properties of beef patties formulated with two levels of tail fat (10% and 20%). The results indicated that the...
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| Главный автор: | |
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| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
IPEAK ACADEMY LTD
2024-12-01
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| Серии: | International Journal of Gastronomy Research |
| Предметы: | |
| Online-ссылка: | https://gastronomyresearch.com/index.php/ijgr/article/view/46 |
| Метки: |
Нет меток, Требуется 1-ая метка записи!
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