Canola and olive oil gelled emulsions as pork fat replacers in beef burgers

Autor:	Dias, Maiara Fonseca, Guimarães, Angélica Sousa, Benevenuto Júnior, Augusto Aloísio, Silva, Vanessa Riani Olmi, Fontes, Paulo Rogério, Ramos, Alcinéia de Lemos Souza, Ramos, Eduardo Mendes
Zdroj:	British Food Journal, 2021, Vol. 124, Issue 1, pp. 50-60.
Databáze:	Emerald Insight
Externí odkaz:	http://www.emeraldinsight.com/doi/10.1108/BFJ-02-2021-0119 Zobrazit plný text záznamu