New anchovy burgers: a sustainable and nutritious alternative to red meat in fast food
Abstract This study presents an innovative anchovy burger formulation optimized using response surface methodology and Ideal Profile method. The objective is to create a nutritious, appealing, and environmentally friendly alternative to traditional red meat burgers. The research utilized a two-tiere...
| Main Authors: | , , , , , , , , , |
|---|---|
| 格式: | 文件 |
| 语言: | English |
| 出版: |
BMC
2025-02-01
|
| 丛编: | Food Production, Processing and Nutrition |
| 主题: | |
| 在线阅读: | https://doi.org/10.1186/s43014-024-00281-1 |