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Ferreira I, Vasconcelos L, Leite A, Botella-Martínez C, Pereira E, Mateo J, Kasaiyan S, Teixeira A. Use of Olive and Sunflower Oil Hydrogel Emulsions as Pork Fat Replacers in Goat Meat Burgers: Fat Reduction and Effects in Lipidic Quality. Biomolecules. 2022; 12(10):1416. https://doi.org/10.3390/biom12101416

Ferreira, Iasmin, Lia Vasconcelos, Ana Leite, Carmen Botella-Martínez, Etelvina Pereira, Javier Mateo, Seyedalireza Kasaiyan, and Alfredo Teixeira. 2022. "Use of Olive and Sunflower Oil Hydrogel Emulsions as Pork Fat Replacers in Goat Meat Burgers: Fat Reduction and Effects in Lipidic Quality" Biomolecules 12, no. 10: 1416. https://doi.org/10.3390/biom12101416

Ferreira, I., Vasconcelos, L., Leite, A., Botella-Martínez, C., Pereira, E., Mateo, J., Kasaiyan, S., & Teixeira, A. (2022). Use of Olive and Sunflower Oil Hydrogel Emulsions as Pork Fat Replacers in Goat Meat Burgers: Fat Reduction and Effects in Lipidic Quality. Biomolecules, 12(10), 1416. https://doi.org/10.3390/biom12101416