Full Text Available
Note: Clicking the button above will open the full text document at the original institutional repository in a new window.
Quality evaluation of beef parties extended with cowpea [vigna unguiculata (L) walp] flour
The objective of this study was to evaluate the physicochemical and sensory characteristics of beef patties extended with cowpea flour (CF). Lean beef (1kg) was used for this study. The surface fats and connective tissues were trimmed off the meat which was ground and used to prepare beef filling. C...
Saved in:
| Format: | Article |
|---|---|
| Published: |
2011
|
| Subjects: | |
| Tags: |
No Tags, Be the first to tag this record!
|