Effect of salt reduction, mixture of salt with animal fat, and salt particle sizes on instrumental texture, yield properties and sensory characteristics of burgers

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Location
Deutsche Nationalbibliothek Frankfurt am Main
Extent
1 Online-Ressource.
Language
Englisch

Bibliographic citation
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

Creator
Coronado, Agataliz
Tocto, Kori
Tello, Fernando
Ruiz, Roger
Vásquez, Jessy
Chiroque, Grisel
Cruzado-Bravo, Melina L. M.
Saldaña, Erick
Rios-Mera, Juan D.
Contributor
SpringerLink (Online service)

DOI
10.1007/s44187-024-00184-7
URN
urn:nbn:de:101:1-2412182114386.383000052816
Rights
Open Access; Der Zugriff auf das Objekt ist unbeschränkt möglich.
Last update
15.08.2025, 7:30 AM CEST

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Associated

  • 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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