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.
Journal:
Foods

ISSN: 2304-8158

Year of publication: 2021

Volume: 10

Issue: 8

Type: Article

DOI: 10.3390/FOODS10081959 GOOGLE SCHOLAR lock_openOpen access editor
Data source: Scopus