[Non-meat ingredients used in the development of hamburgers with low fat content]
1995
Fernandez, P. | Barreto, G. | Jimenez Colmenero, F. (Consejo Superior de Investigaciones Cientificas, Madrid (Espana). Instituto del Frio)
AGROVOC Keywords
Bibliographic information
Pagination
pp. 127-131
Other Subjects
Sucedaneos de la carne; Viande hachee; Contenido de lipidos; Proteinas vegetales; Succedane de viande
Language
Spanish; Castilian
Note
37 ref.
1995-08-15
AGRIS AP
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