Eating quality of low-fat beef burgers containing fat-replacing functional blends
- Author
- TROY, D. J1 ; DESMOND, E. M1 ; BUCKLEY, D. J2
[1] Teagasc, The National Food Centre, Dunsinea, Castleknock, Dublin, Ireland
[2] Department of Food Science and Technology, University College, Cork, Ireland - Source
Journal of the science of food and agriculture. 1999, Vol 79, Num 4, pp 507-516 ; ref : 38 ref
- CODEN
- JSFAAE
- ISSN
- 0022-5142
- Scientific domain
- Agronomy, agriculture, phytopathology; Food science technology
- Publisher
- Wiley, Chichester
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Keyword (fr)
- Etude comparative Flaveur Formulation Ingrédient Matière grasse Produit allégé lipide Propriété organoleptique Propriété physicochimique Substitut Texture Viande boeuf Viande hachée Produit carné
- Keyword (en)
- Comparative study Flavor Formulation Ingredient Fat Low fat product Organoleptic properties Physicochemical properties Substitute Texture Beef Minced meat Meat product
- Keyword (es)
- Estudio comparativo Flavor Formulación Ingrediente Materia grasa Producto aligerado lípido Propiedad organoléptica Propiedad fisicoquímica Substituto Textura Carne vaca Carne picada Producto de carne
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B05 Meat and meat product industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 1864725
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1002/(SICI)1097-0010(19990315)79:4<507::AID-JSFA209>3.0.CO;2-6 
https://dx.doi.org/10.1002/(SICI)1097-0010(19990315)79:4<507::AID-JSFA209>3.0.CO;2-6
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