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Effect of Date (Phoenix dactylifera L.) Pits on the Shelf Life of Beef Burgers
A new ingredient from date palm coproducts (pits) was obtained and tested as a preservative in burgers. Different concentrations of date pit (0%, 1.5%, 3%, and 6%) were added to beef burgers, and its effect on the safety and quality was evaluated during 10 days of storage. The incorporation of date...
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| Pubblicato in: | Foods |
|---|---|
| Autori principali: | , , , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
MDPI
2020
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7022984/ https://ncbi.nlm.nih.gov/pubmed/31963753 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods9010102 |
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