The effect of tomato paste on some quality characteristics of beef patties during refrigerated storage
The effect of tomato paste on some quality characteristics of beef patties during refrigerated storage
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DOI：
10.1007/s00217-002-0567-1
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发表时间：
2002-10-01
影响因子：
3.3
通讯作者：
Candogan, K
中科院分区：
文献类型：
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作者：
Candogan, K
在 4+/-1 摄氏度储存 9 天期间，评估添加 5%、10% 或 15% 番茄酱 (TPA) 对牛肉饼感官、物理和化学特性的影响。 pH 值下降 (p
The effect of 5%, 10%, or 15% tomato paste (TPA) addition on sensory, physical, and chemical characteristics of beef patties was evaluated during storage at 4+/-1 degreesC for 9 days. The pH decreased (p