Avocado, sunflower and olive oils as replacers of pork back-fat in burger patties: Effect on lipid composition, oxidative stability and quality traits-Reference-Cited by-同舟云学术

Avocado, sunflower and olive oils as replacers of pork back-fat in burger patties: Effect on lipid composition, oxidative stability and quality traits

Published:2012-01 Issue:1 Volume:90 Page:106-115
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Rodríguez-Carpena J.G.,Morcuende D.,Estévez M.

Funder

Spanish Ministry of Science and Innovation

European Community (Research Executive Agency)

Publisher

Elsevier BV

Subject

Food Science

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