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Characterization of the Quality and Oxidative Stability of ..:
Hamidioglu, Irfan
;
Alenčikienė, Gitana
;
Dzedulionytė, Miglė
...
Foods. 11 (2022) 24 - p. 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=cr-10.3390_foods11244030&Exemplar=1&LAN=DE A1 Hamidioglu, Irfan A1 Alenčikienė, Gitana A1 Dzedulionytė, Miglė A1 Zabulionė, Aelita A1 Bali, Aditya A1 Šalaševičienė, Alvija PB MDPI AG YR 2022 SN 2304-8158 JF Foods VO 11 IS 24 SP 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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