Frozen storage characteristics of low-salt and low-fat beef patties as affected by Wakame addition and replacing pork backfat with olive oil-in-water emulsion

Title
Frozen storage characteristics of low-salt and low-fat beef patties as affected by Wakame addition and replacing pork backfat with olive oil-in-water emulsion
Authors
Keywords
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Journal
FOOD RESEARCH INTERNATIONAL
Volume 43, Issue 5, Pages 1244-1254
Publisher
Elsevier BV
Online
2010-05-01
DOI
10.1016/j.foodres.2010.03.005

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