Impact of prickly pear extract on the quality parameters of beef burger patties after cooking
Lucia Parafati, Cristina Restuccia, Rosa Palmeri, Biagio Fallico, Elena Arena
Topics & Concepts
Food sciencePEARLipid oxidationChemistryMathematicsCooked meatAntioxidantBotanyBiologyBiochemistryBotanical Research and ApplicationsMeat and Animal Product QualitySensory Analysis and Statistical Methods