Richards, J.; Lammert, A.; Madden, J.; Cahn, A.; Kang, I.; Amin, S.
Addition of Carrot Pomace to Enhance the Physical, Sensory, and Functional Properties of Beef Patties. Foods 2024, 13, 3910.
https://doi.org/10.3390/foods13233910
AMA Style
Richards J, Lammert A, Madden J, Cahn A, Kang I, Amin S.
Addition of Carrot Pomace to Enhance the Physical, Sensory, and Functional Properties of Beef Patties. Foods. 2024; 13(23):3910.
https://doi.org/10.3390/foods13233910
Chicago/Turabian Style
Richards, Jordan, Amy Lammert, Jack Madden, Anna Cahn, Iksoon Kang, and Samir Amin.
2024. "Addition of Carrot Pomace to Enhance the Physical, Sensory, and Functional Properties of Beef Patties" Foods 13, no. 23: 3910.
https://doi.org/10.3390/foods13233910
APA Style
Richards, J., Lammert, A., Madden, J., Cahn, A., Kang, I., & Amin, S.
(2024). Addition of Carrot Pomace to Enhance the Physical, Sensory, and Functional Properties of Beef Patties. Foods, 13(23), 3910.
https://doi.org/10.3390/foods13233910