Development of a Hamburger Patty with Healthier Lipid Formulation and Study of its Nutritional, Sensory, and Stability Properties

标题
Development of a Hamburger Patty with Healthier Lipid Formulation and Study of its Nutritional, Sensory, and Stability Properties
作者
关键词
-
出版物
Food and Bioprocess Technology
Volume 5, Issue 1, Pages 200-208
出版商
Springer Nature
发表日期
2009-09-24
DOI
10.1007/s11947-009-0268-x

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