Effect of glucosamine and ascorbic acid addition on beef burger textural and sensory attributes

• Autorzy: Soladoye P.O. , Hrynets Y. , Betti M. , Pietrasik Z.
• Języki publikacji: EN

Abstrakty

EN

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2021
• Tom: 71
• Numer: 4
• Opis fizyczny: p.411-421,fig.,ref.

Twórcy

autor

Soladoye P.O.

• Agriculture and Agri-Food Canada, Lacombe Research and Development Centre, Lacombe, Alberta, T4L 1W1, Canada

autor

Hrynets Y.

• Department of Agricultural, Food and Nutritional Science, University of Alberta 410 Agriculture/Forestry Centre, Edmonton Alberta, T6G 2P5, Canada

autor

Betti M.

• Department of Agricultural, Food and Nutritional Science, University of Alberta 410 Agriculture/Forestry Centre, Edmonton Alberta, T6G 2P5, Canada

autor

Pietrasik Z.

• Food Processing Development Centre, Food and Bio Processing Branch, Alberta Agriculture and Forestry, Government of Alberta, Leduc, Alberta, T9E 7C5, Canada

Identyfikatory

DOI

10.31883/pjfns/142926