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...
में बचाया:
| मुख्य लेखक: | |
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| स्वरूप: | Artigo |
| भाषा: | Inglês |
| प्रकाशित: |
IPEAK ACADEMY LTD
2024-12-01
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| श्रृंखला: | International Journal of Gastronomy Research |
| विषय: | |
| ऑनलाइन पहुंच: | https://gastronomyresearch.com/index.php/ijgr/article/view/46 |
| टैग: |
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