Physicochemical, technological and sensory properties of hamburger made with meat from lambs fed on whole cottonseed

The physicochemical composition and the technological and sensory properties of hamburgers made with meat from Ile de France lambs fed on different levels (0, 10, 20, 30 and 40%) of whole cottonseed were studied. The addition of whole cottonseed to the lambs’ diets decreased the thiobarbituric acid...

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Detalhes bibliográficos
Publicado no:J Food Sci Technol
Main Authors: Monego, Magda Aita, Kipper, Djenifer Kirch, de Pellegrini, Luiz Gustavo, de Pellegrini, Luiz Giovani, Roman, Silvane Souza, Kubota, Ernesto Hashime, Prestes, Rosa Cristina, de Oliveira Mello, Renius
Formato: Artigo
Idioma:Inglês
Publicado em: Springer India 2018
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Original Article
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC5976608/
https://ncbi.nlm.nih.gov/pubmed/29893378
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-018-3140-z
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