Effects of soy hull pectin and insoluble fiber on physicochemical and oxidative characteristics of fresh and frozen/thawed beef patties

Published 2016 View Full Article

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Title
Effects of soy hull pectin and insoluble fiber on physicochemical and oxidative characteristics of fresh and frozen/thawed beef patties
Authors
Keywords
Beef patty, Dietary fiber, Freezing, Pectin, Soy hulls
Journal
MEAT SCIENCE
Volume 117, Issue -, Pages 63-67
Publisher
Elsevier BV
Online
2016-02-25
DOI
10.1016/j.meatsci.2016.02.035

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