Development of a Hamburger Patty with Healthier Lipid Formulation and Study of its Nutritional, Sensory, and Stability Properties

  1. Martínez, B.
  2. Miranda, J.M.
  3. Vázquez, B.I.
  4. Fente, C.A.
  5. Franco, C.M.
  6. Rodríguez, J.L.
  7. Cepeda, A.
Revista:
Food and Bioprocess Technology

ISSN: 1935-5130,  1935-5149

Any de publicació: 2012

Volum: 5

Número: 1

Pàgines: 200-208

Tipus: Article

DOI: 10.1007/S11947-009-0268-X GOOGLE SCHOLAR
Font de les dades: Scopus