The effect of low-fat beef patties formulated with a low-energy fat analogue enriched in long-chain polyunsaturated fatty acids on lipid oxidation and sensory attributes
- Alejandre, M.
- Passarini, D.
- Astiasarán, I.
- Ansorena, D.
Zeitschrift:
Meat Science
ISSN: 0309-1740
Datum der Publikation: 2017
Ausgabe: 134
Seiten: 7-13
Art: Artikel