Investigating the effects of ingredient levels on physical quality properties of cooked hamburger patties using response surface methodology and image processing technology

Meat Science

Volumn 84, Issue 3, 2010, Pages 477-483

  Velioǧlu, Hasan Murat ^a   Velioǧlu, Serap Durakli ^a   Boyaci, Ismail Hakki ^b   Yilmaz, Ismail ^a   Kurultay, Şefik ^a  

^a NAMIK KEMAL UNIVERSITY   (Turkey)

^b HACETTEPE UNIVERSITY   (Turkey)

Author keywords

Hamburger patty; Image processing; Response surface methodology

Indexed keywords

WATER;

ANIMAL; ARTICLE; CATTLE; FAT INTAKE; FOOD HANDLING; IMAGE PROCESSING; MEAT; METHODOLOGY; PROTEIN INTAKE; SOYBEAN; STANDARD; STATISTICAL MODEL;

ANIMALS; CATTLE; DIETARY FATS; DIETARY PROTEINS; FOOD HANDLING; FOOD TECHNOLOGY; IMAGE PROCESSING, COMPUTER-ASSISTED; MEAT PRODUCTS; MODELS, STATISTICAL; SOY FOODS; WATER;

GLYCINE MAX;

EID: 73449115299     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2009.10.001     Document Type: Article

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