Open AccessEffects of Inclusion of Tannic Acid on Color, Lipid Stability, and Sensory Attributes of Ground Beef Patties
Author(s) -
Ana Paula Burin Fruet,
A. M. Cavender,
Mozart Alves Fonseca,
José Laerte Nörnberg,
A. S. De Mello
Publication year - 2018
Publication title -
meat and muscle biology
Language(s) - English
Resource type - Journals
ISSN - 2575-985X
DOI - 10.22175/rmc2018.045
Subject(s) - food science , tenderness , tannic acid , chewiness , flavor , lipid oxidation , chemistry , sensory analysis , control sample , mathematics , antioxidant , biochemistry , organic chemistry