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Optimization of beef patties produced with vegetable oils: ..:
Paulo Ricardo LOS
;
Gabriela Vollet MARSON
;
Sílvia Deboni DUTCOSKY
...
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000500012&tlng=en. , 2020
Link:
https://doi.org/10.1590/fst.22518
RT Journal T1 <Title>Optimization of beef patties produced with vegetable oils: a mixture design approach and sensory evaluation</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:ef3284dbc1ef4853b6736d152c3207f8&Exemplar=1&LAN=DE A1 Paulo Ricardo LOS A1 Gabriela Vollet MARSON A1 Sílvia Deboni DUTCOSKY A1 Alessandro NOGUEIRA A1 Marina Tolentino MARINHO A1 Deise Rosana Silva SIMÕES PB Sociedade Brasileira de Ciência e Tecnologia de Alimentos YR 2020 K1 beef hamburgers K1 CATA K1 consumer profile K1 just about right K1 penalty analysis K1 pomace olive oil K1 unsaturated fats K1 processed meat K1 Nutrition. Foods and food supply K1 TX341-641 K1 Technology (General) K1 T1-995 JF http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000500012&tlng=en LK http://dx.doi.org/https://doi.org/10.1590/fst.22518 DO https://doi.org/10.1590/fst.22518 SF ELIB - SuUB Bremen
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