Physicochemical properties, lipid oxidation and sensory attributes of pork patties with lupin protein concentrate stored in vacuum, modified atmosphere and frozen state.
| Image |  |
|---|---|
| Description | scientific article published on 10 May 2017 |
| Author/s |
author: Lidia Kurp Marzena Danowska-Oziewicz |
| Publication date | May 10, 2017 |
| Language | |
| Country of origin | |
| Wikipedia link | |
| Copyright status | |
| Missing/wrong data? | Edit Wikidata item |