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The effect of the replacement of fat of cooked beef and turkey luncheon by fat replacers on their physical and sensory quality

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Title: The effect of the replacement of fat of cooked beef and turkey luncheon by fat replacers on their physical and sensory quality

Authors: Ayman Nasr Mahmoud Khalil, Herbert W.Ockerm

Journal: Bioscience Research

HEC Recognition History
Category From To
Y 2023-07-01 2024-09-30
Y 2022-07-01 2023-06-30
Y 2021-07-01 2022-06-30
Y 2020-07-01 2021-06-30

Publisher: Asiatic Region

Country: Pakistan

Year: 2019

Volume: 16

Issue: Special Issue 1

Language: English

Categories
Meat Science (164) Food Quality (23) Food Science (9432) Fat Replacers (2) Sensory Evaluation (78)

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