Enrichment of NaCl-reduced burger with long-chain polyunsaturated fatty acids: Effects on physicochemical, technological, nutritional, and sensory characteristics
Juan D. Rios‐Mera, Erick Saldaña, Iliani Patinho, Miriam Mabel Selani, Carmen J. Contreras‐Castillo
Topics & Concepts
ChewinessFood sciencePolyunsaturated fatty acidFish oilChemistryInulinLong chainFish <Actinopterygii>BiochemistryFatty acidBiologyFisheryPolymer scienceMeat and Animal Product QualityNutritional Studies and DietConsumer Attitudes and Food Labeling