Whataburger patty melt
Selected indexed studies
- Effect of Pleurotus eryngii on the Characteristics of Pork Patties during Freezing and Thawing Cycles. (Foods, 2024) [PMID:38338636]
- Type A botulism from sauteed onions. Clinical and epidemiologic observations. (JAMA, 1985) [PMID:3968852]
- Effects of carboxymethyl chitosan on the oxidation stability and gel properties of myofibrillar protein from frozen pork patties. (Int J Biol Macromol, 2023) [PMID:36801276]
_Worker-drafted node — pending editorial review._
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Sources
- Effect of Pleurotus eryngii on the Characteristics of Pork Patties during Freezing and Thawing Cycles. (2024) pubmed
- Type A botulism from sauteed onions. Clinical and epidemiologic observations. (1985) pubmed
- Effects of carboxymethyl chitosan on the oxidation stability and gel properties of myofibrillar protein from frozen pork patties. (2023) pubmed
- Growth and Toxin Production by Clostridium botulinum in Sauteed Onions. (1986) pubmed
- Hyaluronic acid-rich burger separator edible disc prepared from slaughterhouse waste. (2022) pubmed
- Inhibiting effect of ice structuring protein on the decreased gelling properties of protein from quick-frozen pork patty subjected to frozen storage. (2021) pubmed
- Thawed drip and its membrane-separated components: Role in retarding myofibrillar protein gel deterioration during freezing-thawing cycles. (2024) pubmed
- Lipid and protein oxidation of emulsified chicken patties prepared using abdominal fat and skin. (2020) pubmed
- Effect of freeze-thaw cycles on the quality of quick-frozen pork patty with different fat content by consumer assessment and instrument-based detection. (2021) pubmed
- Freeze-thaw stability of pickering emulsions stabilized by SPI-chitosan and its application in frozen pork patties. (2025) pubmed