Effects of Processing on Nutritional and Sensory Qualities of Beef Burgers Incorporated With Palm Fats
A study was undertaken to investigate the effects of processing on the nutritional and sensory qualities of beef burgers formulated with palm fats as animal fat analogues. After processing, a-tocopherol and a-tocotrienol levels were significantly decreased, ranging from 46-48% to 36-44% respectiv...
Saved in:
Main Authors: | , , , , |
---|---|
Format: | Article |
Language: | English |
Published: |
Persatuan Pemakanan Malaysia
2005
|
Subjects: | |
Online Access: | http://eprints.usm.my/32973/1/mjn11n2_art9_MUHA.pdf http://eprints.usm.my/32973/ |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Institution: | Universiti Sains Malaysia |
Language: | English |