Response surface methodology study on the optimisation of effects of fat, wheat bran and salt on chemical, textural and sensory properties of patties
- Author
- SARICOBAN, Cemalettin1 ; YILMAZ, Mustafa Tahsin1 ; KARAKAYA, Mustafa1
[1] Selcuk University, Agriculture Faculty, Food Engineering Department, Konya, 42049, Turkey - Source
Meat science. 2009, Vol 83, Num 4, pp 610-619, 10 p ; ref : 1/2 p
- CODEN
- MESCDN
- ISSN
- 0309-1740
- Scientific domain
- Food science technology; Animal sciences, zootechny, veterinary medicine
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Fat NaCl Optimisation Patty Texture Wheat bran
- Keyword (fr)
- Matière grasse Produit carné Sel Son céréale Surface réponse Texture Produit céréalier
- Keyword (en)
- Fat Meat product Salt Cereal bran Response surface Texture Cereal product
- Keyword (es)
- Materia grasa Producto de carne Sal Salvado cereal Superficie respuesta Textura Producto de cereal
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B03 Cereal and baking product industries
- 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
- 22010746
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
10.1016/j.meatsci.2009.07.010 
https://dx.doi.org/10.1016/j.meatsci.2009.07.010
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