Evaluation of the Quality of Beef Patties Formulated with Dried Pumpkin Pulp and Seed

The objective of this study was to investigate quality attributes of beef patties formulated with dried pumpkin pulp and seed mixture (PM). Four different meatball formulations were prepared where lean was replaced with PM as C (0% PM), P2 (2% PM), P3 (3% PM) and P5 (5% PM). Utilization of PM decrea...

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Detalles Bibliográficos
Autores principales: Serdaroğlu, M., Kavuşan, H. S., İpek, G., Öztürk, B.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5932967/
https://www.ncbi.nlm.nih.gov/pubmed/29725220
http://dx.doi.org/10.5851/kosfa.2018.38.1.001

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5932967/
https://www.ncbi.nlm.nih.gov/pubmed/29725220
http://dx.doi.org/10.5851/kosfa.2018.38.1.001

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