Repositorio Institucional Aramara
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Número total de visitas
| Visualizaciones | |
|---|---|
| PARTIAL REPLACEMENT OF PORK BACK‐FAT BY VEGETABLE OILS IN BURGER PATTIES: EFFECT ON OXIDATIVE STABILITY AND TEXTURE AND COLOR CHANGES DURING COOKING AND CHILLED STORAGE | 199 |
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| marzo 2026 | abril 2026 | mayo 2026 | junio 2026 | julio 2026 | agosto 2026 | septiembre 2026 | |
|---|---|---|---|---|---|---|---|
| PARTIAL REPLACEMENT OF PORK BACK‐FAT BY VEGETABLE OILS IN BURGER PATTIES: EFFECT ON OXIDATIVE STABILITY AND TEXTURE AND COLOR CHANGES DURING COOKING AND CHILLED STORAGE | 0 | 0 | 0 | 0 | 8 | 27 | 1 |
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