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.
Revue:
Food and Bioprocess Technology

ISSN: 1935-5130,  1935-5149

Année de publication: 2012

Volumen: 5

Número: 1

Pages: 200-208

Type: Article

DOI: 10.1007/S11947-009-0268-X GOOGLE SCHOLAR
La source de données: Scopus