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About this Agricultural and Biological Sciences article
Frozen storage characteristics of low-salt and low-fat beef patties as affected by Wakame addition and replacing pork backfat with olive oil-in-water emulsion by I. López-López; S. Cofrades; A. Yakan; M.T. Solas; F. Jiménez-Colmenero is a Agricultural and Biological Sciences article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- I. López-López; S. Cofrades; A. Yakan; M.T. Solas; F. Jiménez-Colmenero
- Publisher
- Elsevier Science; Elsevier ; Elsevier BV (ISSN 0963-9969)
- Published
- 2010
- Language
- EN
- Field
- Agricultural and Biological Sciences (Life Sciences)