Order Article Reprints

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

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

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