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Replacement of animal fat by restructured vegetable oils in burgers: nutritional, sensory and technological impacts

Autor: Heck, Rosane Teresinha

Publikováno v: Biblioteca Digital de Teses e Dissertações do UFSM
Universidade Federal de Santa Maria (UFSM)
instacron:UFSM

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPES Due to the high content of saturated fatty acids, the excessive consumption of meat products can increase the risk of chronic diseases. Thus, to confer healthier characteristics

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::4bbc7a7b6d5a86ab3681e7ed418c755d
http://repositorio.ufsm.br/handle/1/22976

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