200688, 0, RODRIGUEZ CARPENA, J. G., MORCUENDE, D., & ESTEVEZ, M. (2011). 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.

200688, 0, JAVIER GERMAN RODRIGUEZ CARPENA, DAVID MORCUENDE, y MARIO ESTEVEZ. 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. 2011.

200688, et al. 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. 2011.