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

Ano de publicación: 2012

Volume: 5

Número: 1

Páxinas: 200-208

Tipo: Artigo

DOI: 10.1007/S11947-009-0268-X GOOGLE SCHOLAR
Fonte de datos: Scopus