Effect of olive oil replacement on physicochemical, technological, and microbiological properties of buffalo burger modification-Reference-Cited by-同舟云学术

Effect of olive oil replacement on physicochemical, technological, and microbiological properties of buffalo burger modification

Published:2020-07 Issue:8 Volume:44 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Moretto Ângela¹,Byruchko Rafaella T.²,Modesto Elisa C.¹,Motta Amanda S.³^ORCID,Friedrich Maria T.⁴,Rezzadori Katia⁵^ORCID

Affiliation:

1. Department of Animal Science Faculty of Agronomy Federal University of Rio Grande do Sul Porto Alegre Brazil

2. Department of Food Technology Institute of Food Science and Technology Federal University of Rio Grande do Sul Porto Alegre Brazil

3. Department of Microbiology Institute of Basic Health SciencesFederal University of Rio Grande do Sul Porto Alegre Brazil

4. Research Center of Alimentation University of Passo FundoCEPA/UPF Passo Fundo Brazil

5. Department of Food Science and Technology Agricultural Sciences Center University of Santa Catarina Florianópolis Brazil

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Universidade Federal do Rio Grande do Sul

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14624

Reference36 articles.

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4. AOCS. (2009).Official methods and recommended practices of the American Oil Chemists’ Society.

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