The effect of tomato paste on some quality characteristics of beef patties during refrigerated storage

European Food Research and Technology

Volumn 215, Issue 4, 2002, Pages 305-309

  Candogan, Kezban ^a  

^a ANKARA UNIVERSITY   (Turkey)

Author keywords

Ground beef patty; Lipid oxidation; Lycopcnc; Physical and sensory properties; Tomato paste

Indexed keywords

EID: 22944444882     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-002-0567-1     Document Type: Article

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