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Effect of Fat Type and Mango Peel Powder on the Physicochemical Properties of Beef Patties During Cold Storage and In

Martha Olivia Vázquez-Meza1, Humberto González-Ríos1, Gustavo Adolfo González-Aguilar1

  • 1Research Center for Food and Development, CIAD Carretera Gustavo Enrique Astiazarán Rosas, No. 46, Hermosillo, Sonora 83304, Mexico.

International Journal of Food Science
|October 31, 2024
PubMed

Keywords:
beef pattiesin vitro digestionlipid oxidationmango peel

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