Nutritional Attributes and Sensory Quality during Storage Time of Spiced Lamb Burgers from Manchego Spanish Breed

The aim of this study was to determine the effect of the addition of spices (garlic, rosemary, thyme, sage or clove) on the chemical and sensory characteristics of burgers elaborated with lamb meat from different locations (L: only leg; LNB 2/3 leg + 1/3 neck and breast). Formulation type (L vs. LNB...

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Detalles Bibliográficos
Autores principales: Linares, María Belén, Cózar, Almudena, Garrido, María Dolores, Vergara, Herminia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7602493/
https://www.ncbi.nlm.nih.gov/pubmed/33076226
http://dx.doi.org/10.3390/foods9101466

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7602493/
https://www.ncbi.nlm.nih.gov/pubmed/33076226
http://dx.doi.org/10.3390/foods9101466

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