Mechanically deboned poultry meat hamburgers. Note I: Effect of processing and frozen storage on lipid stability;Hamburger di carni avicole disossate meccanicamente. Nota 1: Effetto della preparazione e conservazione allo stato congelato sulla stabilità dei lipidi

Industrie Alimentari

Volumn 37, Issue 369, 1998, Pages 449-454

  Pizzocaro, Francesco ^a   Senesi, Emilio ^a   Veronese, Paolo ^a   Gasparoli, Ada ^b  

^a Ist Sperim Per Valorizzazione T   (Italy)

^b Stazione Sperimentale per le Industrie degli Oli e dei Grassi   (Italy)

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[No Author keywords available]

Indexed keywords

EID: 0032393489     PISSN: 0019901X     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (24)

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