Abstract
Drying Bay Leaf Infusion as an Improved the Physicochemical and Organoleptic Quality of Patties Patties are produced utilizing meat restructuring technology. Beef patty disadvantages include short shelf life and susceptibility…
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Drying Bay Leaf Infusion as an Improved the Physicochemical and Organoleptic Quality of Patties Patties are produced utilizing meat restructuring technology. Beef patty disadvantages include short shelf life and susceptibility…
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