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Effects of selected herbs and vegetables on the nutritional quality of beef burger and rat bioassay

机译：精选草药和蔬菜对牛肉汉堡营养品质和大鼠生物测定的影响

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Norhayati Mustafa Khalid; Asma Qamaliah Abdul Hamid; Chandrasena Ramakrishna; Cheng Irene; Chong Zhi Yi; Ika Aida Aprilini Makbul; Nur Amalina Abu Bakar; Nurul Azrianti Abdul Aziz; Nurul Hidayah A. Razak; Nurul Huda Ngadimen; Shariah Loh Long; Abdul Salam Babji;
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1. Nutritional composition of selected green leafy vegetables, herbs andcarrots [J] . Singh G, Kawatra A, Sehgal S Plant Foods for Human Nutrition . 2001,第4期

机译：精选绿叶蔬菜，草药和胡萝卜的营养成分
2. Investigation of the Effects of Inulin and beta-Glucan on the Physical and Sensory Properties of Low-Fat Beef Burgers Containing Vegetable Oils: Optimisation of the Formulation Using D-Optimal Mixture Design [J] . Afshari Roya, Hosseini Hedayat, Khaksar Ramin, Food Technology and Biotechnology . 2015,第4期

机译：菊粉和β-葡聚糖对含植物油的低脂牛肉汉堡的物理和感官特性的影响的研究：使用D-最佳混合物设计优化配方
3. Investigation of the Effects of Inulin and β-Glucan on the Physical and Sensory Properties of Low-Fat Beef Burgers Containing Vegetable Oils: Optimisation of the Formulation Using D-Optimal Mixture Design [J] . Afshari Roya, Hosseini Hedayat, Khaksar Ramin, Food Technology and Biotechnology . 2015,第4期

机译：菊粉和β-葡聚糖对含植物油低脂肪牛肉汉堡的物理和感官特性的研究：使用D-最优混合物设计优化配方
4. Effects of lipid supplementation, method of preservation and cooking on nutritional and sensorial qualities of minced beef [C] . Normand J., Bertout A., Le Pichon D., ICoMST 2011;International conference of meat science and technology . 2012

机译：补充脂质，保存和烹饪方法对牛肉末营养和感官品质的影响
5. Morphological and Physiological Responses of Vegetable Transplants, Herbs, and Leafy Greens to Light Quality, Quantity, and Duration [D] . Garcia, Charlie. 2019

机译：植物移植，草本植物和叶茂盛蔬菜的形态和生理反应，以光质，数量和持续时间
6. Investigation of the Effects of Inulin and β-Glucan on the Physical and Sensory Properties of Low-Fat Beef Burgers Containing Vegetable Oils: Optimisation of the Formulation Using D-Optimal Mixture Design [O] . Roya Afshari, Hedayat Hosseini, Ramin Khaksar, 2015

机译：菊粉和β-葡聚糖对含植物油的低脂牛肉汉堡的物理和感官特性的影响的研究：使用D-最佳混合设计优化配方
7. Effects of Processing on Nutritional and Sensory Qualitiesudof Beef Burgers Incorporated With Palm Fats [O] . Wan Rosli W. I., Babji A.S., Aminah A., 2005

机译：加工对营养和感官品质的影响 ud牛肉加牛肉的汉堡包

Effects of selected herbs and vegetables on the nutritional quality of beef burger and rat bioassay

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