Deskripsi
Physicochemical property measurements of pork patties under various additive treatments, comparing control and supplemented formulations. Parameters such as moisture, fat, protein, or ash content are evaluated.
Figure 2
Source Paper
Effect of L-cysteine, Boswellia serrata, and Whey Protein on the Antioxidant and Physicochemical Properties of Pork Patties.Cite This Figure
![Figure 2: Physicochemical property measurements of pork patties under various additive treatments, comparing control and supplemented formulations. Parameters such as moisture, fat, protein, or ash content are evaluated.]() > Source: Fengqi Yang et al. "Effect of L-cysteine, Boswellia serrata, and Whey Protein on the Antioxidant and." *Foods (Basel, Switzerland)*, 2020. PMID: [32722299](https://pubmed.ncbi.nlm.nih.gov/32722299/)
<figure> <img src="" alt="Physicochemical property measurements of pork patties under various additive treatments, comparing control and supplemented formulations. Parameters such as moisture, fat, protein, or ash content are evaluated." /> <figcaption>Figure 2. Physicochemical property measurements of pork patties under various additive treatments, comparing control and supplemented formulations. Parameters such as moisture, fat, protein, or ash content are evaluated.<br> Source: Fengqi Yang et al. "Effect of L-cysteine, Boswellia serrata, and Whey Protein on the Antioxidant and." <em>Foods (Basel, Switzerland)</em>, 2020. PMID: <a href="https://pubmed.ncbi.nlm.nih.gov/32722299/">32722299</a></figcaption> </figure>