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Comparison of the microstructural, physicochemical and sensorial properties of buffalo meat patties produced using bowl cutter, universal mixer and meat mixer

Crossref DOI link: https://doi.org/10.1007/s13197-020-04960-y

Published Online: 2021-01-15

Published Print: 2021-12

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Ismail, Mohamad Afifi

Chong, Gun Hean

Ismail-Fitry, Mohammad Rashedi https://orcid.org/0000-0002-2280-5075
Funding

Funding for this research was provided by:

Universiti Putra Malaysia (GP-IPM/2016/9514500)
License Information

Text and Data Mining valid from 2021-01-15

Version of Record valid from 2021-01-15
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Article History

Revised: 1 September 2020

Accepted: 21 December 2020

First Online: 15 January 2021

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