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.
Revue:
Food Research International

ISSN: 0963-9969

Année de publication: 2010

Volumen: 43

Número: 5

Pages: 1244-1254

Type: Article

DOI: 10.1016/J.FOODRES.2010.03.005 GOOGLE SCHOLAR

Objectifs de Développement Durable

La source de données: Scopus