Influence of tallow replacement by oat β-glucan and canola oil on the fatty acid and volatile compound profiles of low-fat beef burgers.
Saved in:
| Title: | Influence of tallow replacement by oat β-glucan and canola oil on the fatty acid and volatile compound profiles of low-fat beef burgers. |
|---|---|
| Alternate Title: | Influencia del remplazo de sebo por el β-glucano de avena y el aceite de canola en los perfiles de ácidos grasos y compuestos volátiles de hamburguesas de carne de res baja en grasa. |
| Authors: | Szpicer, Arkadiusz1 (AUTHOR) arkadiusz_szpicer@sggw.pl, Onopiuk, Anna1 (AUTHOR), Półtorak, Andrzej1 (AUTHOR), Wierzbicka, Agnieszka1 (AUTHOR) |
| Source: | CyTA: Journal of Food. 2019, Vol. 17 Issue 1, p926-936. 11p. |
| Database: | Academic Search Ultimate |
|
Full text is not displayed to guests.
Login for full access.
|
|
| ISSN: | 19476337 |
|---|---|
| DOI: | 10.1080/19476337.2019.1674924 |
