Development of a Hamburger Patty with Healthier Lipid Formulation and Study of Its Nutritional, Sensory, and Stability Properties

AuthID
 P-012-YDY
7
Author(s)
Martínez B.
·
Vázquez B.I.
·
Fente C.A.
·
Franco C.M.
·
Rodríguez J.L.
·
Cepeda A.
Document Type
Article
Year published
2012
Published
in Food and Bioprocess Technology, ISSN: 19355130
Volume: 5, Issue: 1, Pages: 200-208 (8)
Indexing
Scopus®
Crossref®45
Google Scholar®
Publication Identifiers
Scopus: 2-s2.0-84856356629
Source Identifiers
ISSN: 19355130
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