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Response surface methodology for predicting quality characteristics of beef patties added with flaxseed and tomato

M Valenzuela Melendres1, J P Camou2, N G Torrentera Olivera1

  • 1Universidad Autónoma de Baja California, Instituto de Ciencias Agrícolas, Carretera a Delta/Oaxaca S/N, Ejido Nuevo León CP 21705, Valle de Mexicali, Baja California, Mexico.

Meat Science
|February 11, 2014
PubMed

Keywords:
Beef pattyFunctional foodsMeat qualityResponse surface methodology

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