Effect of partial replacement of ground beef with Suillus luteus on the physicochemical, sensory, antioxidant and microbiological quality hamburger patties

Description

The following is the data that was collected and used to create the tables and figures in the study

Steps to reproduce

The data were obtained using standardized procedures for food analysis; the data include PDFs of the standardized analyses used. Furthermore, the analyses presented began with sensory testing, followed by proximate analysis, colorimetry, and microbiological testing.

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