Quality characteristics of pork burger added with albedo-fiber powder obtained from yellow passion fruit (Passiflora edulis var. flavicarpa) co-products

scientific article published on 19 February 2014

Quality characteristics of pork burger added with albedo-fiber powder obtained from yellow passion fruit (Passiflora edulis var. flavicarpa) co-products is …
instance of (P31):
scholarly articleQ13442814

External links are
P356DOI10.1016/J.MEATSCI.2014.02.010
P698PubMed publication ID24607997

P50authorManuel Viuda-MartosQ56107684
Juana Fernandez-LopezQ57716045
José Angel Pérez-AlvarezQ57830366
P2093author name stringJairo H López-Vargas
P433issue2
P921main subjectalbedoQ101038
Passiflora edulisQ156790
P1104number of pages7
P304page(s)270-276
P577publication date2014-02-19
P1433published inMeat ScienceQ15755233
P1476titleQuality characteristics of pork burger added with albedo-fiber powder obtained from yellow passion fruit (Passiflora edulis var. flavicarpa) co-products
P478volume97

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cites work (P2860)
Q89984252Can dietary fiber improve the technological characteristics and sensory acceptance of low-fat Italian type salami?
Q37152744Effect of Chicory Fiber and Smoking on Quality Characteristics of Restructured Sausages
Q90163946Effect of PLA/PBAT Antibacterial Film on Storage Quality of Passion Fruit during the Shelf-Life

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