Publication | Closed Access
Effects of soy hull pectin and insoluble fiber on physicochemical and oxidative characteristics of fresh and frozen/thawed beef patties
45
Citations
23
References
2016
Year
Food ChemistryInsoluble FiberBiomanufacturingBeef PattiesFood AnalysisFood EngineeringFood ProcessingMeat QualityFood QualitySoy Hull PectinFood TechnologyFood SafetyHealth Sciences
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