A carregar...
Processing, physicochemical, and sensory analyses of ostrich meat hamburger
The objective of this study was to assess the potential utilization of ostrich meat trimming in hamburger preparation, as well as its physicochemical and sensory characterization. Using ostrich meat trimmings from the legs and neck, four different formulations were prepared with varied amounts of...
Na minha lista:
| Publicado no: | Ciência e Tecnologia de Alimentos |
|---|---|
| Main Authors: | , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2012
|
| Assuntos: | |
| Acesso em linha: | https://www.redalyc.org/articulo.oa?id=395940113005 |
| Tags: |
Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
|