Effects of using plum puree on some properties of low fat beef patties

Comparisons of methods for calculating retentions of nutrients in cooked foods

Elizabeth W. Murphy, Patricia E. Criner, Brucy C. Gray · Journal of Agricultural and Food Chemistry · 1975 · 428 citations

Agriculture, Food Science, Nutritional Sciences +9

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Quality of low-fat meatballs containing Legume flours as extenders

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The effect of replacing fat with oat bran on fatty acid composition and physicochemical properties of meatballs

İsmail YILMAZ, Orhan Dağlıoğlu · Meat Science · 2003 · 172 citations

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Beef hamburgers enriched in lycopene using dry tomato peel as an ingredient

Marta M. Calvo, M.D. Selgas · Meat Science · 2009 · 159 citations

Agriculture, Food Science, Nutritional Sciences +10