Effect of vegetable oil hydrogel emulsion as a fat substitute on the physicochemical properties, fatty acid profile, and color stability of modified atmospheric packaged buffalo burgers-Reference-Cited by-同舟云学术

Effect of vegetable oil hydrogel emulsion as a fat substitute on the physicochemical properties, fatty acid profile, and color stability of modified atmospheric packaged buffalo burgers

Published:2023-05 Issue: Volume:199 Page:109143
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Badar Iftikhar Hussain,Li Yuexin,Liu Haotian,Chen Qian,Liu Qian,Kong Baohua

Funder

Key Research and Development Program of Heilongjiang

Publisher

Elsevier BV

Subject

Food Science

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