Lipid sources and essential oils effects on quality and stability of beef patties

Journal of Food Engineering

Volumn 65, Issue 1, 2004, Pages 67-72

  Dzudie, T ^a   Kouebou, C P ^a   Essia Ngang, J J ^a   Mbofung, C M F ^a  

^a UNIVERSITY OF NGAOUNDERE   (Cameroon)

Author keywords

Animal fats; Beef; Essential oils; Patties; Quality; Stability; Vegetable oils

Indexed keywords

FATTY ACIDS; LIPIDS; MEATS; MICROBIOLOGY; NUTRITION; OXIDATION; PH EFFECTS;

ANIMAL FATS; BEEF PATTIES; LIPID SOURCES; SATURATED FATTY ACIDS;

ESSENTIAL OILS;

ANIMALIA; ZEA MAYS; ZINGIBER OFFICINALE;

EID: 2342448545     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2003.12.004     Document Type: Article

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