TY  - SER
AU  - Arafa,Fatma A.I.
AU  - El-Akel,A.T.
TI  - Effect of reduced fat level on the physical and chemical properties of beef patty by using powdered oat meal
KW  - Beef
KW  - Quality
KW  - Health aspects
KW  - Lipids in human nutrition
KW  - Oatmeal
KW  - Meat
KW  - Microbiology
KW  - Fatty acids in human nutrition
N1  - Includes references
N2  - This study evaluated the effect of adding oat meal gel on physical, chemical, microbiological and sensory properties of low-fat (<10) beef patties as compared to 20% fat in control patties. There was improvement represented by low cooking loss
UR  - http://nile.enal.sci.eg/EALE/2011/EJAR/8911/1/227.pdf
ER  -