Storage of beef burgers containing fructooligosaccharides as fat replacer and potassium chloride as replacing sodium chloride

There was few studies using the simultaneous reduction of fat and sodium chloride, as well as the stability of the meat products with these reductions. This study aimed to evaluate the effects of fat and sodium chloride reduction in beef burgers during storage. For this, two treatments were produced...

Cijeli opis

Spremljeno u:
Bibliografski detalji
Izdano u:J Food Sci Technol
Glavni autori: de Sousa, Antonia Mayara Brilhante, de Araujo Alves, Renata, Madeira, David Samuel Silva, Santos, Ronária Moura, Pereira, Ana Lucia Fernandes, de Oliveira Lemos, Tatiana, Abreu, Virginia Kelly Gonçalves
Format: Artigo
Jezik:Inglês
Izdano: Springer India 2020
Teme:
Original Article
Online pristup:https://ncbi.nlm.nih.gov/pmc/articles/PMC7374686/
https://ncbi.nlm.nih.gov/pubmed/32728271
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-020-04354-0
Oznake: Dodaj oznaku
Bez oznaka, Budi prvi tko označuje ovaj zapis!

Similar Items