Effect of cooking on the chemical composition of low-salt, low-fat Wakame/olive oil added beef patties with special reference to fatty acid content
- López-López, I.
- Cofrades, S.
- Cañeque, V.
- Díaz, M.T.
- López, O.
- Jiménez-Colmenero, F.
ISSN: 0309-1740
Datum der Publikation: 2011
Ausgabe: 89
Nummer: 1
Seiten: 27-34
Art: Artikel