HIGHLIGHTS
- who: COM DIFERENTES TEORES DE and colleagues from the (UNIVERSITY) have published the research work: Archives of Veterinary Science ISSN 1517-784X, in the Journal: (JOURNAL)
- future: VANDENDRIESSCHE F. Meat products in the past today and in the future.
SUMMARY
As the aim to investigate the effect of plasma_protein on the sensory quality of beef hamburger was evaluated addition of bovine serum samples (0%, 5% and 10%) in the shear force characteristics, texture profile and analysis sensory associated with three fat levels (5%, 10% and 17%). Was obtained a reduction (p . . .
If you want to have access to all the content you need to log in!
Thanks :)
If you don't have an account, you can create one here.