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CyTA - Journal of Food Volume 17, 2019 - Issue 1
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Articles

Influence of tallow replacement by oat β-glucan and canola oil on the fatty acid and volatile compound profiles of low-fat beef burgers

Influencia del remplazo de sebo por el β-glucano de avena y el aceite de canola en los perfiles de ácidos grasos y compuestos volátiles de hamburguesas de carne de res baja en grasa

Arkadiusz SzpicerDepartment of Technique and Food Development, Warsaw University of Life Sciences-WULS, Warsaw, PolandCorrespondence[email protected]
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Anna OnopiukDepartment of Technique and Food Development, Warsaw University of Life Sciences-WULS, Warsaw, PolandView further author information
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Andrzej PółtorakDepartment of Technique and Food Development, Warsaw University of Life Sciences-WULS, Warsaw, PolandView further author information
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Agnieszka WierzbickaDepartment of Technique and Food Development, Warsaw University of Life Sciences-WULS, Warsaw, PolandView further author information
Pages 926-936 | Received 06 May 2019, Accepted 23 Sep 2019, Published online: 05 Nov 2019

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