Effect of Beef Fat Replacement with Linseed Oil Emulsions on Physicochemical and Sensory Properties of Beef Patties
Effect of Beef Fat Replacement with Linseed Oil Emulsions on Physicochemical and Sensory Properties of Beef Patties
Ayesha Anwar, Sadia Aslam and Nauman Khalid*
Fig. 1.
Biochemical components of A, fat; B, protein; C, moisture; D, ash content.
Fig. 2.
Sensory analysis of different beef patties.
Equation 1
Equation 2
Equation 3
Equation 4
Equation 5
Equation 6
August 2023
Vol. 55, Iss. 4, Pages 1501-2000
