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...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Persatuan Pemakanan Malaysia
2005
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| Subjects: | |
| Online Access: | http://eprints.usm.my/32973/1/mjn11n2_art9_MUHA.pdf http://eprints.usm.my/32973/ |
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| Institution: | Universiti Sains Malaysia |
| Language: | English |