Changes in the Mechanical, Sensory, and Microbiological Properties during the Storage of Innovative Vegetable and Meat Soups for Seniors
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DOI: 10.3390/app14031317
Abstract: This study was conducted on vegetable soup with rabbit meat and vegetable soup with rabbit meat, beef balls, and carrots. The qualitative characteristics of the soups were adapted to the needs of elderly consumers. The… read more here.
Keywords: meat; mechanical sensory; changes mechanical; sensory microbiological ... See more keywords