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Oxidative stability of burgers containing chia oil micropar..:
Heck, Rosane Teresinha
;
Lucas, Bruna Nichelle
;
Santos, Daniele Jorge Paiva Dos
...
Meat Science. 146 (2018) - p. 147-153 , 2018
Link:
https://doi.org/10.1016/j.meatsci.2018.08.009
RT Journal T1
Oxidative stability of burgers containing chia oil microparticles enriched with rosemary by green-extraction techniques
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.meatsci.2018.08.009&Exemplar=1&LAN=DE A1 Heck, Rosane Teresinha A1 Lucas, Bruna Nichelle A1 Santos, Daniele Jorge Paiva Dos A1 Pinton, Mariana Basso A1 Fagundes, Mariane Bittencourt A1 de Araújo Etchepare, Mariana A1 Cichoski, Alexandre José A1 de Menezes, Cristiano Ragagnin A1 Barin, Juliano Smanioto A1 Wagner, Roger A1 Campagnol, Paulo Cezar Bastianello PB Elsevier BV YR 2018 SN 0309-1740 JF Meat Science VO 146 SP 147 OP 153 LK http://dx.doi.org/https://doi.org/10.1016/j.meatsci.2018.08.009 DO https://doi.org/10.1016/j.meatsci.2018.08.009 SF ELIB - SuUB Bremen
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