Frozen storage characteristics of low-salt and low-fat beef patties as affected by Wakame addition and replacing pork backfat with olive oil-in-water emulsion

  1. López-López, I.
  2. Cofrades, S.
  3. Yakan, A.
  4. Solas, M.T.
  5. Jiménez-Colmenero, F.
Zeitschrift:
Food Research International

ISSN: 0963-9969

Datum der Publikation: 2010

Ausgabe: 43

Nummer: 5

Seiten: 1244-1254

Art: Artikel

DOI: 10.1016/J.FOODRES.2010.03.005 GOOGLE SCHOLAR
Datenquelle: Scopus