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Volumn 89, Issue 1, 2011, Pages 27-34

Effect of cooking on the chemical composition of low-salt, low-fat Wakame/olive oil added beef patties with special reference to fatty acid content

Author keywords

Beef patties; Cooking; Fatty acids; Olive oil; Wakame

Indexed keywords

ACID CONCENTRATIONS; ACID CONTENT; ANIMAL FAT; BINDING PROPERTIES; CHEMICAL COMPOSITIONS; COOKING PROCESS; LINOLENIC ACIDS; OIL-IN-WATER EMULSIONS; OLIVE OIL; WAKAME;

EID: 79956092146     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2011.03.016     Document Type: Article
Times cited : (59)

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