Physicochemical, technological and sensory properties of hamburger made with meat from lambs fed on whole cottonseed.

Autor: Monego MA; 1Polytechnic College of UFSM, Federal University of Santa Maria (UFSM), Santa Maria, Rio Grande do Sul Brazil.; 2Department of Science and Food Technology, Federal University of Santa Maria (UFSM), Santa Maria, Rio Grande do Sul Brazil., Kipper DK; 2Department of Science and Food Technology, Federal University of Santa Maria (UFSM), Santa Maria, Rio Grande do Sul Brazil., de Pellegrini LG; 2Department of Science and Food Technology, Federal University of Santa Maria (UFSM), Santa Maria, Rio Grande do Sul Brazil., de Pellegrini LG; Federal Institute of Education, Science and Technology Farroupilha, CEP 98130-000 Júlio de Castilhos, Rio Grande do Sul Brazil., Roman SS; Integrated Regional University of Upper Uruguay and Missions, CEP 99709-910 Erechim, Rio Grande do Sul Brazil., Kubota EH; 2Department of Science and Food Technology, Federal University of Santa Maria (UFSM), Santa Maria, Rio Grande do Sul Brazil., Prestes RC; 2Department of Science and Food Technology, Federal University of Santa Maria (UFSM), Santa Maria, Rio Grande do Sul Brazil., de Oliveira Mello R; 2Department of Science and Food Technology, Federal University of Santa Maria (UFSM), Santa Maria, Rio Grande do Sul Brazil.

Publikováno v: Journal of food science and technology [J Food Sci Technol] 2018 Jun; Vol. 55 (6), pp. 2230-2239. Date of Electronic Publication: 2018 Apr 04.