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    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

    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 Surf... by Anna Judith Pérez-Báez, Martin Valenzuela-Melendres, Juan Pedro Camou, Gustavo González-Aguilar, Orlando Tortoledo-Ortiz, Humberto González-Ríos, Manuel Viuda-Martos

    Published 2021-05-01
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