The effect of partial-fat substitutions with encapsulated and unencapsulated fish oils on the technological and eating quality of beef burgers over storage - Concepedia

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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

51

Citations

55

References

2015

Year

Derek F. Keenan, Virginia C. Resconi, Thomas J. Smyth, Cristina Botineştean, Célio Lefranc, Joseph P. Kerry, Ruth M. Hamill

NutritionPartial-fat SubstitutionsEating QualityFood ProcessingBeef BurgersMeat QualityFood QualityFood TechnologyFood SafetyHealth Sciences

References

	Year	Citations

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