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Publications by Linsday Wexler
Who’s Your Patty? Consumer Acceptance and Sensory Properties of Burger Patties Made With Different Types of Meat or Plant-Based Products
Californian Journal of Health Promotion
Related publications
Consumer Sensory Acceptance of Standard Pre-Cooked Hamburger Patties Versus Premium Patties
Journal of Food Research
Nutritional Value and Sensory Acceptance of Fermented Meat Sauce “Shishibishio” With Neutrase and Flavourzyme Enzyme Under Different Salt Concentrations
Journal of Agricultural Science and Technology A
Investigating the Physicochemical, Sensory and Microbial Properties of Plant-Based Protein Products (Meat-Free Burgers) Formulated Using Various Vicia Ervilia (L.) Willd. Protein Isolates
Plant Science Today
Evolution
Ecology
Genetics
Molecular Biology
Biochemistry
Systematics
Plant Science
Behavior
Physical and Sensory Characteristics of Extruded Products Made From Two Oat Lines With Different Β-Glucan Concentrations
Cereal Chemistry
Organic Chemistry
Food Science
Effect of Salt Reduction on Consumer Acceptance and Sensory Quality of Food
Foods
Health Professions
Plant Science
Health
Microbiology
Food Science
Karakteristik Patty Burger Yang Dibuat Dari Daging Itik Dengan Berbagai Persentase Tepung Talas
Journal of Livestock and Animal Health
Intense Light Pulses Upset the Sensory Quality of Meat Products
Tehnologija mesa
Consumer Acceptance of Commercial Natural and/or Organic Processed Meats
Sensory Attributes of Snail’s Meat Prepared in Different Ways
Quality of Life (Banja Luka) - APEIRON
