Publication | Closed Access
Effect of cooking method on the fatty acid content of reduced-fat and PUFA-enriched pork patties formulated with a konjac-based oil bulking system
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Citations
43
References
2014
Year
Food ChemistryNutritionFood CompositionAnimal NutritionFatty Acid ContentFood AnalysisPufa-enriched Pork PattiesFood EngineeringFood ProcessingFood QualityFood TechnologyHealth Sciences
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