Effect of vegetable oil hydrogel emulsion as a fat substitute on the physicochemical properties, fatty acid profile, and color stability of modified atmospheric packaged buffalo burgers
Iftikhar Hussain Badar(University of Veterinary and Animal Sciences), Baohua Kong(Northeast Agricultural University), Yuexin Li(Northeast Agricultural University), Qian Liu(Liaoning University of Traditional Chinese Medicine), Haotian Liu(Northeast Agricultural University), Qian Chen(Ministry of Agriculture and Rural Affairs)
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