The effect of low-fat beef patties formulated with a low-energy fat analogue enriched in long-chain polyunsaturated fatty acids on lipid oxidation and sensory attributes
Keywords:
Beef patties
Gelled emulsion
Algae oil
Fat replacer
EPA
DHA
Citation:
Alejandre, M. (Marta); Passarini, D. (Denis); Astiasaran, I. (Iciar); et al. "The effect of low-fat beef patties formulated with a low-energy fat analogue enriched in long-chain polyunsaturated fatty acids on lipid oxidation and sensory attributes". . 134, 2017, 7 - 13
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