Infrared spectroscopy used to determine effects of chia and olive oil incorporation strategies on lipid structure of reduced-fat frankfurters
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| Main Authors: | , , , , |
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| Other Authors: | |
| Format: | artículo biblioteca |
| Published: |
Elsevier
2016-11-05
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| Subjects: | Olive oilChia, Frankfurter, Infrared spectroscopy, Technological properties, Lipid structure, |
| Online Access: | http://hdl.handle.net/10261/161269 http://dx.doi.org/10.13039/501100003329 http://dx.doi.org/10.13039/501100003339 http://dx.doi.org/10.13039/100012818 |
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