“... replacing meat and fat in beef burgers on technological characteristics, sensory acceptance and hunger...”
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“... products have been increased, the transglutaminase treatment did not effect sensory parameters of burgers...”
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Subjects: “...Healthy burgers...”
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“... a convenient product, such as burgers. Since fish burgers are not yet established in the market, it requires...”
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“.... In addition, the burgers were evaluated for their antioxidant activity, lipid oxidation, and color difference...”
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Subjects: “...Milk...”
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“... milk. High-pressure processing (HPP) is a non-thermal technology that can provide safe foods with...”
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“...Abstract The buffalo’s reproductive seasonality determines the decrease in milk and cheese...”
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“... changes in the sensory attributes of the beef burgers at time zero of storage. A tendency to decrease...”
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“... techniques of food processing. Ohmic heating is one of these techniques that can be considered as a high...”
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“... changes in the sensory attributes of the beef burgers at time zero of storage. A tendency to decrease...”
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“... the ones recommended in terms of mesophilic aerobic bacteria. Three milk samples did not comply with...”
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Subjects: “...Milk - Byproduct - Storage...”
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Subjects: “...Milk samples...”
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Subjects: “...Milk...”
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Subjects: “...free lactose milk...”
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Subjects: “...Milk - Pasteurization...”
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