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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

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Pages 926-936 | Received 06 May 2019, Accepted 23 Sep 2019, Published online: 05 Nov 2019

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