Effect of cooking on the chemical composition of low-salt, low-fat Wakame/olive oil added beef patties with special reference to fatty acid content

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López-López, I.; Cofrades, Susana; Cañeque, V.; Díaz, M. Teresa; López, O.; Jiménez Colmenero, Francisco;

Changes in chemical composition, with special reference to fatty acids, as affected by cooking, were studied in low-salt (0.5%)/low-fat patties (10%) with added Wakame (3%) and partial or total replacement of pork backfat with olive oil-in-water emulsion. The addition o... View more
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