Sensory and hedonic impact of the replacement of synthetic antioxidant for pink pepper residue extract in chicken burger.

Saldaña E, Serrano-León J, Selani MM, Contreras-Castillo CJ

DOI: 10.1007/s13197-019-04093-x
Published: 2020 Feb
Container: Journal of food science and technology
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.1007/s13197-019-04093-x,
  title = {Sensory and hedonic impact of the replacement of synthetic antioxidant for pink pepper residue extract in chicken burger.},
  author = {Saldaña E and Serrano-León J and Selani MM and Contreras-Castillo CJ},
  year = {2020},
  journal = {Journal of food science and technology},
  doi = {10.1007/s13197-019-04093-x},
  url = {https://doi.org/10.1007/s13197-019-04093-x}
}

RIS

TY  - JOUR
TI  - Sensory and hedonic impact of the replacement of synthetic antioxidant for pink pepper residue extract in chicken burger.
AU  - Saldaña E
AU  - Serrano-León J
AU  - Selani MM
AU  - Contreras-Castillo CJ
PY  - 2020
JO  - Journal of food science and technology
DO  - 10.1007/s13197-019-04093-x
UR  - https://doi.org/10.1007/s13197-019-04093-x
ER  -

APA

E, S., J, S., MM, S., & CJ, C. (2020). Sensory and hedonic impact of the replacement of synthetic antioxidant for pink pepper residue extract in chicken burger.. Journal of food science and technology. https://doi.org/10.1007/s13197-019-04093-x

Source records

pubmed · retrieved 2026-09-26T04:58:58.963Z