설명

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.

Foods (Basel, Switzerland) (2020)

PMID: 32722299

DOI: 10.3390/foods9080993

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>

설명

Figure 2

Source Paper

Cite This Figure

관련 근거