The effect of partial-fat substitutions with encapsulated and unencapsulated fish oils on the technological and eating quality of beef burgers over storage.
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The effect of partial-fat substitutions with encapsulated and unencapsulated fish oils on the technological and eating quality of beef burgers over storage.
description
2015 nî lūn-bûn
@nan
2015年の論文
@ja
2015年論文
@yue
2015年論文
@zh-hant
2015年論文
@zh-hk
2015年論文
@zh-mo
2015年論文
@zh-tw
2015年论文
@wuu
2015年论文
@zh
2015年论文
@zh-cn
name
The effect of partial-fat subs ...... of beef burgers over storage.
@en
type
label
The effect of partial-fat subs ...... of beef burgers over storage.
@en
prefLabel
The effect of partial-fat subs ...... of beef burgers over storage.
@en
P2093
P50
P1433
P1476
The effect of partial-fat subs ...... y of beef burgers over storage
@en
P2093
Cristina Botinestean
Célio Lefranc
Derek F Keenan
Joseph P Kerry
P356
10.1016/J.MEATSCI.2015.04.013
P577
2015-04-30T00:00:00Z