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Effect of type of emulsifiers and antioxidants on oxidative stability, colour and fatty acid profile of low-fat beef burgers enriched with unsaturated fatty acids and phytosterols

✍ Scribed by S.C. Pennisi Forell; N. Ranalli; N.E. Zaritzky; S.C. Andrés; A.N. Califano

Book ID
116738049
Publisher
Elsevier Science
Year
2010
Tongue
English
Weight
225 KB
Volume
86
Category
Article
ISSN
0309-1740

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