Effects of Processing on Nutritional and Sensory Qualities of Beef Burgers Incorporated With Palm Fats
A study was undertaken to investigate the effects of processing on the nutritional and sensory qualities of beef burgers formulated with palm fats as animal fat analogues. After processing, a-tocopherol and a-tocotrienol levels were significantly decreased, ranging from 46-48% to 36-44% respectiv...
| প্রধান লেখক: | , , , , |
|---|---|
| বিন্যাস: | প্রবন্ধ |
| ভাষা: | English |
| প্রকাশিত: |
Persatuan Pemakanan Malaysia
2005
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| বিষয়গুলি: | |
| অনলাইন ব্যবহার করুন: | http://eprints.usm.my/32973/1/mjn11n2_art9_MUHA.pdf |