Development of a Hamburger Patty with Healthier Lipid...

Food and Bioprocess Technology 2012 / 01 Vol. 5; Iss. 1

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

Beatriz Martínez, Jose M. Miranda, Beatriz I. Vázquez, Cristina A. Fente, Carlos M. Franco, Jose L. Rodríguez, Alberto Cepeda
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Volume:
5
Language:
english
Pages:
9
DOI:
10.1007/s11947-009-0268-x
Date:
January, 2012
File:
PDF, 156 KB
english, 2012
Conversion to is in progress
Conversion to is failed