Changes in fatty acids and polar material of restructured low-fat or walnut-added steaks pan-fried in olive oil

  1. Librelotto, J.
  2. Bastida, S.
  3. Serrano, A.
  4. Cofrades, S.
  5. Jiménez-Colmenero, F.
  6. Sánchez-Muniz, F.J.
Journal:
Meat Science

ISSN: 0309-1740

Year of publication: 2008

Volume: 80

Issue: 2

Pages: 431-441

Type: Article

DOI: 10.1016/J.MEATSCI.2008.01.006 GOOGLE SCHOLAR
Data source: Scopus