Incorporation of low molecular weight chitosan in a low-fat beef burger: Assessment of technological quality and oxidative stability

  1. Amoli, P.I.
  2. Hadidi, M.
  3. Hasiri, Z.
  4. Rouhafza, A.
  5. Jelyani, A.Z.
  6. Hadian, Z.
  7. Khaneghah, A.M.
  8. Lorenzo, J.M.
Revista:
Foods

ISSN: 2304-8158

Any de publicació: 2021

Volum: 10

Número: 8

Tipus: Article

DOI: 10.3390/FOODS10081959 GOOGLE SCHOLAR lock_openAccés obert editor
Font de les dades: Scopus