Avocado, sunflower and olive oils as replacers of pork back-fat in burger patties: Effect on lipid composition, oxidative stability and quality traits

Literals

fabio:hasPublicationYear
- 2012
ou:bibtex
- @article{Estevez2012,title = {Avocado, sunflower and olive oils as replacers of pork back-fat in burger patties: Effect on lipid composition, oxidative stability and quality traits},journal = {Meat Science},year = {2012},volume = {90},number = {1},pages = {106-115},author = {Rodr{\'i}guez-Carpena, J.G. and Morcuende, D. and Est{\'e}vez, M.}}
ou:eid
- 2-s2.0-80053176416
dcterms:creator
- Rodríguez-Carpena J.
dcterms:contributor
- Rodriguez-Carpena J.G.; Morcuende D.; Estevez M.
vcard:url
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=80053176416&origin=inward
bibo:page_range
- 106-115
bibo:issn
- 0309-1740
vivo:identifier
- 2012-54
bibo:doi
- 10.1016/j.meatsci.2011.06.007
dcterms:publisher
- Meat Science
ou:tipoPublicacion
- Article
dcterms:title
- Avocado, sunflower and olive oils as replacers of pork back-fat in burger patties: Effect on lipid composition, oxidative stability and quality traits
ou:urlOrcid
- https://publons.com/wos-op/publon/5563854/
ou:urlScopus
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=80053176416&origin=inward
bibo:volume
- 90