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Effects of Roselle Extract, Potato Peel Flour, and Beef Fat on the Formation of HCA of Beef Patties Studied by Response Surface Methodology

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

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Anna Judith Pérez-Báez; Martin Valenzuela-Melendres; Juan Pedro Camou; Gustavo González-Aguilar; Manuel Viuda-Martos;
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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. Roselle (Hibiscus sabdariffa L.) and soybean oil effects on quality characteristics of pork patties studied by response surface methodology [J] . Eunkyung Jung, Nami Joo Meat Science . 2013,第3期

机译：响应面法研究玫瑰茄（Roselle（Hibiscus sabdariffa L.）和大豆油对猪肉肉品质特性的影响
3. Inhibitory effects of apple peel polyphenol extract on the formation of heterocyclic amines in pan fried beef patties [J] . Kebba Sabally, Lekha Sleno, Julie-Anne Jauffrit, Meat Science . 2016,第jula期

机译：苹果皮多酚提取物对煎牛肉饼中杂环胺形成的抑制作用
4. Effects of Dried Wheat Sprout Flour on Lipid Oxidation and Some Quality Characteristics of Beef Patties [C] . Yetim H., Ozturk I., Sagdic O., ICoMST 2011;International conference of meat science and technology . 2012

机译：干小麦芽菜粉对牛肉馅饼脂质氧化和某些品质特性的影响
5. Effects of dried potato extract on yield, shelf stability, and sensory characteristics of beef patties, chicken frankfurters, and beef top round. [D] . Colle, Matthew Christopher. 2015

机译：马铃薯干提取物对牛肉馅饼，鸡肉法兰克福香肠和牛肉圆角的产量，货架稳定性和感官特性的影响。
6. Modelling the Effects of Roselle Extract Potato Peel Flour and Beef Fat on the Sensory Properties and Heterocyclic Amines Formation of Beef Patties Studied by Using Response Surface Methodology [O] . Anna Judith Pérez-Báez, Martin Valenzuela-Melendres, Juan Pedro Camou, 2021

机译：用响应表面方法研究roselle提取物马铃薯剥离面粉和牛肉脂肪对感觉特性和杂环胺形成的影响
7. 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

Effects of Roselle Extract, Potato Peel Flour, and Beef Fat on the Formation of HCA of Beef Patties Studied by Response Surface Methodology

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