Modelling with response surface methodology of the effects of egg yolk, egg white, and sodium carbonate on some of the physical-chemical and sensory properties of beef patties

International Journal of Food Engineering

Volumn 7, Issue 2, 2011, Pages

  Parlak, Özgür ^a   Zorba, Ömer ^b   Kurt, Şükrü ^c  

^a Provincial Directorate of Agriculture   (Turkey)

^b ABANT IZZET BAYSAL UNIVERSITY   (Turkey)

^c UNIVERSITY OF ADIYAMAN   (Turkey)

Author keywords

Beef patties; Egg white; Egg yolk; Response surface; Sodium carbonate

Indexed keywords

CENTRAL COMPOSITE DESIGNS; COOKING YIELD; EGG WHITE; EGG YOLK; EGG YOLKS; MEAT PATTY; PROXIMATE COMPOSITIONS; RESPONSE SURFACE; RESPONSE SURFACE METHODOLOGY; SENSORY PROPERTIES; SODIUM CARBONATE;

CARBONATION; PH EFFECTS; SODIUM; SURFACE PROPERTIES;

MEATS;

EID: 79951563486     PISSN: 15563758     EISSN: None     Source Type: Journal    
DOI: 10.2202/1556-3758.2004     Document Type: Article

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