Characterizing the properties of hybrid meat burgers made with pulses and chicken
Sarah L. Chandler, Matthew B. McSweeney
Topics & Concepts
Food scienceLivestockCooked meatChemical compositionFood productsMathematicsChemistryBiologyEcologyOrganic chemistryMeat and Animal Product QualityAgriculture Sustainability and Environmental ImpactAnimal Nutrition and Physiology