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Journal: Foods, 2021
Volume: 10
Number: 1184
1184
Article: Modelling the Effects of Roselle Extract, Potato Peel Flour, and Beef Fat on the Sensory Properties and Heterocyclic Amines Formation of Beef Patties Studied by Using Response Surface Methodology
Authors: by Anna Judith Pérez-Báez, Martin Valenzuela-Melendres, Juan Pedro Camou, Gustavo González-Aguilar, Orlando Tortoledo-Ortiz, Humberto González-Ríos and Manuel Viuda-Martos
Link: https://www.mdpi.com/2304-8158/10/6/1184

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