Development of a hamburger patty with healthier lipid formulation and study of its nutritional, sensory, and stability properties. Food and Bioprocess Technology . : 10.1007/s11947-009-0268-x .Martinez B, Miranda J.M, Vazquez B.I, Fente C.A., Franco.C.M., Development of a Hamburger ...
beef hamburger pattynutritional propertysensory propertystability property3 fatty acids and 伪-tocopherol was developed using technological procedures. Raw meat was obtained from low-cost parts of beef carcasses (brisket and flank) to which visible fat and connective tissue was manually eliminated and ...
(2012). Development of a hamburger patty with healthier lipid formulation and study of its nutritional, sensory, and stability properties. Food and Bioprocess Technology, 5, 200-208. doi:10.1007/s11947-009-0268-xMARTINEZ, B. et al. Development of a hamburger patty with healthier lipid ...