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.
Journal:
Food and Bioprocess Technology

ISSN: 1935-5130,  1935-5149

Year of publication: 2012

Volume: 5

Issue: 1

Pages: 200-208

Type: Article

DOI: 10.1007/S11947-009-0268-X GOOGLE SCHOLAR
Data source: Scopus