Response surface methodology study on the optimisation of effects of fat, wheat bran and salt on chemical, textural and sensory properties of patties

Meat Science

Volumn 83, Issue 4, 2009, Pages 610-619

  Sariçoban, Cemalettin ^a   Yilmaz, Mustafa Tahsin ^a   Karakaya, Mustafa ^a  

^a SELCUK UNIVERSITY   (Turkey)

Author keywords

Fat; NaCl; Optimisation; Patty; Texture; Wheat bran

Indexed keywords

TRITICUM AESTIVUM;

EID: 70249123787     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2009.07.010     Document Type: Article

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