Effect of Glucosamine and Ascorbic Acid Addition on Beef Burger Textural and Sensory Attributes
Aside from the possible health benefit of dietary consumption of glucosamine (GlcN), studies have also reported its flavour enhancing properties in varying food products. However, the impact of its inclusion on other quality attributes of meat products has been under-assessed. The present study exam...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2021-10-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
| Subjects: | |
| Online Access: | http://journal.pan.olsztyn.pl/Effect-of-Glucosamine-and-Ascorbic-Acid-Addition-on-Beef-Burger-Textural-and-Sensory,142926,0,2.html |
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