Results 211 to 220 of about 2,885 (220)

Myoglobin as marker in meat adulteration: A UPLC method for determining the presence of pork meat in raw beef burger

Food Chemistry, 2013
Antonella M A Di Giuseppe, Augusto Parente, Antimo Di Maro   +2 more
exaly  

Beef burger patties incorporated with Boletus edulis extracts: Lipid peroxidation inhibition effects

European Journal of Lipid Science and Technology, 2011
Lillian Barros, João C M Barreira, Vasco Cadavez   +2 more
exaly  

Sensory perception of beef burger elaborated with micronized salt

2018
Rios-Mera, Juan Dario, Villa, Erick Saldaña, Iliani Patinho, Contreras-Castillo, Carmen J.   +3 more
openaire   +1 more source

UTILIZATION OF FRUITS AND VEGETABLES BY-PRODUCTS IN THE MANUFACTURE OF BEEF BURGER

Menoufia Journal of Food and Dairy Sciences
hassan ismail, elsayed rahma, Mohamed Aly-Aldin, Mahmoud said   +3 more
openaire   +1 more source

Evaluation of pulse crumbs used as a binder in beef burgers

Meat Science, 2018
openaire   +1 more source

Lipid stability profiles of uncooked plant-based meat analogue burger patties and comparison of their textural and sensory properties with traditional beef burger patties

Journal of Food Composition and Analysis
Christopher J Scarlett, Taiwo O Akanbi
exaly  

The Mechanisms Controlling Heat and Mass Transfer on Frying of Beef Burgers

2006
B. Kovácsné Oroszvári, E. Bayod, I. Sjöholm, E. Tornberg   +3 more
openaire   +1 more source

DETERMINATION OF TOTAL MICROBIAL COUNTS IN IRAQI AND IMPORTED BEEF BURGER

Journal of Biological Chemistry and Environmental Sciences, 2010
openaire   +1 more source

Inhibitory efficiency of cumin powder in cryopreservation of beef burgers

openaire   +1 more source

Integrated technological approaches to reduce the sodium content in beef burgers

openaire   +1 more source