Combined effect of the spice and the packaging method on lamb burgers shelf-life made with high value cuts

Autor: Almudena Cózar, Noemí Rubio, Herminia Vergara

Publikováno v: CyTA - Journal of Food, Vol 16, Iss 1, Pp 544-552 (2018)

In order to increase the consumption of lamb meat, new products, such as burgers, were elaborated using leg meat. Since meat products are perishable foods, it is necessary to extend its shelf-life. For this reason, this study examined the combined ef

Externí odkaz: https://doaj.org/article/7d312379d09b406e96464849f9ac2eb8

Combined effect of the spice and the packaging method on lamb burgers shelf-life made with high value cuts

Autor: H. Vergara, Almudena Cózar, Noemí Rubio

Publikováno v: CyTA-Journal of Food, Vol 16, Iss 1, Pp 544-552 (2018)
RUIdeRA. Repositorio Institucional de la UCLM
instname
RUIdeRA: Repositorio Institucional de la UCLM
Universidad de Castilla-La Mancha

In order to increase the consumption of lamb meat, new products, such as burgers, were elaborated using leg meat. Since meat products are perishable foods, it is necessary to extend its shelf-life. For this reason, this study examined the combined ef

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e0632bb7582b33fc7998b879946f1d02
https://doaj.org/article/7d312379d09b406e96464849f9ac2eb8