Enrichment of NaCl-reduced burger with long-chain polyunsaturated fatty acids Effects on physicochemical, technological, nutritional, and sensory characteristics
Juan Dario Rios-Mera Erick Saldaña; Iliani Patinho; Miriam M Selani; Carmen Josefina Contreras Castillo
Meat Science Amsterdam v. 177, art. 108497, p. 1-13, 2021Amsterdam 2021
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