Partial Replacement of Pork Back-Fat by Vegetable Oils in Burger Patties: Effect on Oxidative Stability and Texture and Color Changes during Cooking and Chilled Storage

✍ Scribed by J.G. Rodríguez-Carpena; D. Morcuende; M. Estévez

• Book ID: 111407050
• Publisher: Institute of Food Technologists
• Year: 2011
• Tongue: English
• Weight: 203 KB
• Volume: 76
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1750-3841.2011.02327.x