The effect of technological procedure of making burgers on their physico-chemical parameters and sensory properties
The aim of this study was to determine how different manufacturing technology (I addition of phosphates to the minced meat and fat materials at the beginning of mixing; II addition of phosphates at the end of mixing; III addition of phosphates half a minute before the addition of water and salt; IV...
| Permalink: | http://skupni.nsk.hr/Record/nsk.NSK01001041844 |
|---|---|
| Matična publikacija: |
Meso (Online) 20 (2018), 2 ; str. 122-130 |
| Glavni autori: | Polak, Tomaž (Author), Lušnic Polak, Mateja, Sok, Gregor, Demšar, Lea |
| Vrsta građe: | e-članak |
| Jezik: | eng |
| Predmet: | |
| Online pristup: |
https://doi.org/10.31727/m.20.2.5 Hrčak |
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https://doi.org/10.31727/m.20.2.5Hrčak