A new polyunsaturated gelled emulsion as replacer of pork back-fat in burger patties: Effect on lipid composition, oxidative stability and sensory acceptability-Reference-Cited by-同舟云学术

A new polyunsaturated gelled emulsion as replacer of pork back-fat in burger patties: Effect on lipid composition, oxidative stability and sensory acceptability

Published:2015-07 Issue:2 Volume:62 Page:1069-1075
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Poyato Candelaria,Astiasarán Iciar,Barriuso Blanca,Ansorena Diana

Funder

PIUNA

Publisher

Elsevier BV

Subject

Food Science

Reference34 articles.

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5. Crude protein in meat. 981.10;AOAC,2002

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