✦ LIBER ✦
Effect of cooking method on the fatty acid content of reduced-fat and PUFA-enriched pork patties formulated with a konjac-based oil bulking system
✍ Scribed by Salcedo-Sandoval, Lorena; Cofrades, Susana; Ruiz-Capillas, Claudia; Jiménez-Colmenero, Francisco
- Book ID
- 127104773
- Publisher
- Elsevier Science
- Year
- 2014
- Tongue
- English
- Weight
- 316 KB
- Volume
- 98
- Category
- Article
- ISSN
- 0309-1740
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