Amoli, P.I.; Hadidi, M.; Hasiri, Z.; Rouhafza, A.; Jelyani, A.Z.; Hadian, Z.; Khaneghah, A.M.; Lorenzo, J.M.
Incorporation of Low Molecular Weight Chitosan in a Low-Fat Beef Burger: Assessment of Technological Quality and Oxidative Stability. Foods 2021, 10, 1959.
https://doi.org/10.3390/foods10081959
AMA Style
Amoli PI, Hadidi M, Hasiri Z, Rouhafza A, Jelyani AZ, Hadian Z, Khaneghah AM, Lorenzo JM.
Incorporation of Low Molecular Weight Chitosan in a Low-Fat Beef Burger: Assessment of Technological Quality and Oxidative Stability. Foods. 2021; 10(8):1959.
https://doi.org/10.3390/foods10081959
Chicago/Turabian Style
Amoli, Pourya Izadi, Milad Hadidi, Zahra Hasiri, Arman Rouhafza, Aniseh Zarei Jelyani, Zahra Hadian, Amin Mousavi Khaneghah, and José M. Lorenzo.
2021. "Incorporation of Low Molecular Weight Chitosan in a Low-Fat Beef Burger: Assessment of Technological Quality and Oxidative Stability" Foods 10, no. 8: 1959.
https://doi.org/10.3390/foods10081959
APA Style
Amoli, P. I., Hadidi, M., Hasiri, Z., Rouhafza, A., Jelyani, A. Z., Hadian, Z., Khaneghah, A. M., & Lorenzo, J. M.
(2021). Incorporation of Low Molecular Weight Chitosan in a Low-Fat Beef Burger: Assessment of Technological Quality and Oxidative Stability. Foods, 10(8), 1959.
https://doi.org/10.3390/foods10081959