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
Year of publication: 2011
Volume: 89
Issue: 1
Pages: 27-34
Type: Article