The Effects of Different Concentrations of Prunus serotina Extract on the Quality Characteristics of Raw and Cooked Pork Burger
Nowadays, there is a trend to enhance the properties of meat products by fortifying them with various plant-based extracts. The objective of the work was to fortify pork burgers with different concentrations of Prunus serotina extract (PSE) and to evaluate certain quality attributes (pH, cooking cha...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
AcademicPres
2024-11-01
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| Series: | Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology |
| Subjects: | |
| Online Access: | https://journals.usamvcluj.ro/index.php/fst/article/view/14990 |
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