Avocado, sunflower and olive oils as replacers of pork back-fat in burger patties: Effect on lipid composition, oxidative stability and quality traits

出版年份 2011 全文链接

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作者

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出版物

MEAT SCIENCE

Volume 90, Issue 1, Pages 106-115

出版商

Elsevier BV

发表日期

2011-06-26

DOI

10.1016/j.meatsci.2011.06.007

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