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, 2021

Amsterdam 2021

Item não circula. Consulte sua biblioteca.(Acessar)