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Characterization of the Quality and Oxidative Stability of ..:
Irfan Hamidioglu
;
Gitana Alenčikienė
;
Miglė Dzedulionytė
...
https://www.mdpi.com/2304-8158/11/24/4030. , 2022
Link:
https://doi.org/10.3390/foods11244030
RT Journal T1
Characterization of the Quality and Oxidative Stability of Hemp-Oil-Based Oleogels as an Animal Fat Substitute for Meat Patties
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:fb29a2332d4c4a989f9b67be893223c4&Exemplar=1&LAN=DE A1 Irfan Hamidioglu A1 Gitana Alenčikienė A1 Miglė Dzedulionytė A1 Aelita Zabulionė A1 Aditya Bali A1 Alvija Šalaševičienė PB MDPI AG YR 2022 K1 hemp oil K1 waxes K1 oleogel K1 chemical stability K1 pork fat substitutes K1 Chemical technology K1 TP1-1185 JF https://www.mdpi.com/2304-8158/11/24/4030 LK http://dx.doi.org/https://doi.org/10.3390/foods11244030 DO https://doi.org/10.3390/foods11244030 SF ELIB - SuUB Bremen
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