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The Effects of Pecan Shell, Roselle Flower and Red Pepper on the Quality of Beef Patties during Chilled Storage

机译：山核桃壳，玫瑰花，红辣椒对寒冷储存期间牛肉馅饼质量的影响

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Juliana Villasante; Manel Ouerfelli; Ares Bobet; Isidoro Metón; María Pilar Almajano;
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1. Effects and interactions of roselle (Hibiscus sabdariffa L.), potato peel flour, and beef fat on quality characteristics of beef patties studied by response surface methodology [J] . Anna Judith Perez-Baez, Juan Pedro Camou, Martin Valenzuela-Melendres, Journal of Food Processing and Preservation . 2020,第9期

机译：roselle（芙蓉Sabdariffa L.），薯皮粉和牛肉脂肪对响应表面方法研究研究的牛肉馅饼质量特征的影响和相互作用
2. Effects of purslane extract on the quality indices of rabbit meat patties under chilled storage [J] . Zefu Wang, Zhifei He, Dong Zhang, Journal of Food Processing and Preservation . 2021,第9期

机译：追踪对储存储存下兔肉馅饼质量索引的影响
3. Effects of Pecan Nut (Carya illinoiensis) and Roselle Flower (Hibiscus sabdariffa) as Antioxidant and Antimicrobial Agents for Sardines (Sardina pilchardus) [J] . Villasante Juliana, Girbal Marina, Meton Isidoro, Molecules . 2019,第1期

机译：山核桃（Carya Intinoiensis）和Roselle Flower（Hibiscus Sabdariffa）作为沙丁鱼（Sardina Pillchardus）的抗氧化剂和抗微生物剂的影响
4. Effects of Addition of Rhus verniciflua Stokes Extract and Gallic Acid on the Quality Characteristics of Hanwoo (Korean Cattle) Beef Patties Stored in High Oxygen-Modified Atmosphere Package [C] . Sun Moon Kang, Muhlisin, Won Hee Choi, ICoMST 2011;International conference of meat science and technology . 2012

机译：鼠李红景天提取物和没食子酸的添加对高氧气调包装中韩牛牛肉饼品质特性的影响
5. Effects of 50:50 Proportion Bull: Cow Blend Levels and Incorporation of Finely Textured Beef on the Color of Precooked Ground Beef Patties [D] . Althaber, Colton. 2019

机译：50:50比例牛的效果：牛混合水平与精细纹理牛肉的掺入前煮熟的牛肉馅饼的颜色
6. The Effects of Pecan Shell Roselle Flower and Red Pepper on the Quality of Beef Patties during Chilled Storage [O] . Juliana Villasante, Manel Ouerfelli, Ares Bobet, 2020

机译：山核桃壳玫瑰花红辣椒对寒冷储存期间牛肉馅饼质量的影响
7. Effects of Roselle Extract, Potato Peel Flour, and Beef Fat on the Formation of HCA of Beef Patties Studied by Response Surface Methodology [O] . Anna Judith Pérez-Báez, Martin Valenzuela-Melendres, Juan Pedro Camou, 2020

机译：roselle提取物，马铃薯剥粉和牛油脂肪对响应表面方法研究研究的牛肉馅饼HCA的影响
8. Variables Affecting the Acceptability of Irradiation Sterilized Ground Beef Products and the Effects of Flavored Salts, Pepper, and Textured Soy Protein [R] . Cohen, J. S. , Shults, G. W. , Mason, V. C. 1999

机译：影响辐照灭菌牛肉制品可接受性的变量及调味盐，辣椒和纹理大豆蛋白的影响

The Effects of Pecan Shell, Roselle Flower and Red Pepper on the Quality of Beef Patties during Chilled Storage

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