Quality and oxidative stability of model meat batters as...

International Journal of Food Properties 2019 / 01 Vol. 22; Iss. 1

Quality and oxidative stability of model meat batters as affected by interesterified fat

Wirkowska-Wojdyła, Magdalena, Bryś, Joanna, Ostrowska-Ligęza, Ewa, Górska, Agata, Chmiel, Marta, Słowiński, Mirosław, Piekarska, Joanna
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Volume:
22
Language:
english
Journal:
International Journal of Food Properties
DOI:
10.1080/10942912.2019.1596125
Date:
January, 2019
File:
PDF, 1.47 MB
english, 2019
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