Use of Healthy Emulsion Hydrogels to Improve the Quality of Pork Burgers
Danila Foggiaro(University of Bari Aldo Moro), José M. Lorenzo(Centro Tecnológico de Automoción de Galicia), Paulo Cezar Bastianello Campagnol(Universidade Federal de Santa Maria), Rubén Domínguez(Centro Tecnológico de Automoción de Galicia), Paulo E. S. Munekata(Centro Tecnológico de Automoción de Galicia), Maria João Fraqueza(University of Lisbon), Aurora Cittadini(Università di Camerino), Pasquale De Palo, Mirian Pateiro(Centro Tecnológico de Automoción de Galicia)
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