A chemometric approach to evaluate the impact of pulses, i >Chlorella/i>Chlorella and i >Spirulina/i>Spirulina on proximate composition, amino acid, and physicochemical properties of turkey burgers

著录项

• 来源
  《Journal of the Science of Food and Agriculture》 |2019年第7期|共9页
• 作者

  Marti‐Quijal Francisco J; Zamuz Sol; Toma?evi? Igor; Rocchetti Gabriele; Lucini Luigi; Marsza?ek Krystian; Barba Francisco J; Lorenzo José M;

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• 作者单位

  Nutrition and Food Science Area Preventive Medicine and Public Health Food Science Toxicology and Forensic Medicine DepartmentUniversitat de ValènciaValència Spain;

  Centro Tecnológico de la Carne de Galicia Parque Tecnológico de GaliciaOurense Spain;

  Faculty of AgricultureUniversity of BelgradeBelgrade Serbia;

  Department of Animal Science Food and NutritionUniversità Cattolica del Sacro CuorePiacenza Italy;

  Department for Sustainable Food ProcessUniversità Cattolica del Sacro CuorePiacenza Italy;

  Department of Fruit and Vegetable Product TechnologyProf. Wac?aw D?browski Institute of Agricultural and Food BiotechnologyWarsaw Poland;

  Nutrition and Food Science Area Preventive Medicine and Public Health Food Science Toxicology and Forensic Medicine DepartmentUniversitat de ValènciaValència Spain;

  Centro Tecnológico de la Carne de Galicia Parque Tecnológico de GaliciaOurense Spain;

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• 收录信息
• 原文格式 PDF
• 正文语种 eng
• 中图分类 农业科学;
• 关键词

  textural properties; color parameters; seaweeds; taste profile; turkey burger;

  机译：纹理性质;颜色参数;海藻;品味概况;土耳其汉堡;
• 入库时间 2022-08-20 10:22:56