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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Detalles Bibliográficos
Autores principales: Sayas-Barberá, Estrella, Martín-Sánchez, Ana María, Cherif, Sarra, Ben-Abda, Jamel, Pérez-Álvarez, José Ángel
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7022984/
https://www.ncbi.nlm.nih.gov/pubmed/31963753
http://dx.doi.org/10.3390/foods9010102

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7022984/
https://www.ncbi.nlm.nih.gov/pubmed/31963753
http://dx.doi.org/10.3390/foods9010102

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