Enrichment of NaCl-reduced burger with long-chain polyunsaturated fatty acids: Effects on physicochemical, technological, nutritional, and sensory characteristics

Publication date: Available online 13 March 2021Source: Meat ScienceAuthor(s): Juan D. Rios-Mera, Erick Saldaña, Iliani Patinho, Miriam M. Selani, Carmen J. Contreras-Castillo
Source: Meat Science - Category: Food Science Source Type: research