Repositorio Institucional Aramara
Comunidad Científica Virtual de Acceso Abierto
Estadísticas
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 | 129 |
Total de visitas por mes
| enero 2025 | febrero 2025 | marzo 2025 | abril 2025 | mayo 2025 | junio 2025 | julio 2025 | |
|---|---|---|---|---|---|---|---|
| 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 | 1 | 4 | 7 | 27 | 7 | 10 | 0 |
Archivos descargados
| Visualizaciones | |
|---|---|
| 2 |