Influence of the Partial Replacement of Sodium Chloride by Potas-sium Chloride, Monosodium Glutamate Salts and Their Combina-tion on the Physiochemical Properties, Color, and Sensory As-pects of Beef Burger
This study aimed to evaluate the effect of replacing NaCl with KCl and monosodium glutamate in beef burgers. The effect of this reformulation on physicochemical properties, salt content, color, sensory aspect, and consumers’ ac-ceptance was mainly examined. The findings of this study indicated that...
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
An-Najah National University
2023-05-01
|
| Series: | مجلة جامعة النجاح للأبحاث العلوم الطبيعية |
| Subjects: | |
| Online Access: | https://journals.najah.edu/media/journals/full_texts/5_CSxK4aY.pdf |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|