Effect of salt reduction, mixture of salt with animal fat, and salt particle sizes on instrumental texture, yield properties and sensory characteristics of burgers
- Standort
-
Deutsche Nationalbibliothek Frankfurt am Main
- Umfang
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1 Online-Ressource.
- Sprache
-
Englisch
- Erschienen in
-
Effect of salt reduction, mixture of salt with animal fat, and salt particle sizes on instrumental texture, yield properties and sensory characteristics of burgers ; volume:4 ; number:1 ; day:1 ; month:10 ; year:2024 ; pages:1-9 ; date:12.2024
Discover food ; 4, Heft 1 (1.10.2024), 1-9, 12.2024
- Urheber
-
Coronado, Agataliz
Tocto, Kori
Tello, Fernando
Ruiz, Roger
Vásquez, Jessy
Chiroque, Grisel
Cruzado-Bravo, Melina L. M.
Saldaña, Erick
Rios-Mera, Juan D.
- Beteiligte Personen und Organisationen
-
SpringerLink (Online service)
- DOI
-
10.1007/s44187-024-00184-7
- URN
-
urn:nbn:de:101:1-2412182114386.383000052816
- Rechteinformation
-
Open Access; Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Letzte Aktualisierung
- 15.08.2025, 07:30 MESZ
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Beteiligte
- Coronado, Agataliz
- Tocto, Kori
- Tello, Fernando
- Ruiz, Roger
- Vásquez, Jessy
- Chiroque, Grisel
- Cruzado-Bravo, Melina L. M.
- Saldaña, Erick
- Rios-Mera, Juan D.
- SpringerLink (Online service)
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