Concepedia

Publication | Closed Access

Is it possible to produce a low-fat burger with a healthy n − 6/n − 3 PUFA ratio without affecting the technological and sensory properties?

DOI

169

Citations

49

References

2017

Year

Rosane Teresinha Heck, Raquel Guidetti Vendruscolo, Mariana de Araújo Etchepare, Alexandre José Cichoski, Cristiano Menezes, Juliano Smanioto Barin, José M. Lorenzo, Róger Wagner, Paulo Cezar Bastianello Campagnol
Meat Science

References

YearCitations

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