Quality evaluation of beef patties formulated with bambara groundnut (Vigna subterranean L.) seed flour

Meat Science

Volumn 85, Issue 2, 2010, Pages 215-223

  Alakali, J S ^a   Irtwange, S V ^a   Mzer, M T ^a  

^a UNIVERSITY OF AGRICULTURE   (Nigeria)

Author keywords

Bambara groundnuts; Beef patties; Evaluation; Quality

Indexed keywords

ANIMAL; ARTICLE; CATTLE; COOKING; ECONOMICS; FOOD PRESERVATION; FREEZING; LEGUME; MALE; MEAT; PH; PLANT SEED; PRINCIPAL COMPONENT ANALYSIS; STANDARD;

ANIMALS; CATTLE; COOKERY; FABACEAE; FOOD PRESERVATION; HYDROGEN-ION CONCENTRATION; MALE; MEAT; PRINCIPAL COMPONENT ANALYSIS; REFRIGERATION; SEEDS;

ARACHIS HYPOGAEA; BAMBARA; VIGNA SUBTERRANEA;

EID: 77949570369     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2009.12.027     Document Type: Article

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