Physicochemical and Sensory Properties of Pork Patties with Partial Replacement of Lean Pork by Stalks of <i>Agaricus bisporus</i>
Pork patties were prepared by replacing lean pork with <i>Agaricus bisporus</i> (AB) at 25%, 50%, 75%, and 100% levels to develop meat products with modified nutritional profiles. The nutritional, physicochemical, and sensory properties of the patties were investigated. The results indicated that as...
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| Principais autores: | , , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI AG
2025-10-01
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| coleção: | Foods |
| Assuntos: | |
| Acesso em linha: | https://www.mdpi.com/2304-8158/14/21/3655 |
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