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	1.	Is it possible to produce a low-fat burger with a healthy n-6/n-3 PUFA ratio without affecting the technological and sensory properties? [electronic resource] by Heck, Rosane Teresinha Vendruscolo, Raquel Guidetti de Araújo Etchepare, Mariana Cichoski, Alexandre José de Menezes, Cristiano Ragagnin Barin, Juliano Smanioto Lorenzo, José Manuel Wagner, Roger Campagnol, Paulo Cezar Bastianello Producer: 20171214 In: Meat science vol. 130 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Oxidative stability of burgers containing chia oil microparticles enriched with rosemary by green-extraction techniques. [electronic resource] by Heck, Rosane Teresinha Lucas, Bruna Nichelle Santos, Daniele Jorge Paiva Dos Pinton, Mariana Basso Fagundes, Mariane Bittencourt de Araújo Etchepare, Mariana Cichoski, Alexandre José de Menezes, Cristiano Ragagnin Barin, Juliano Smanioto Wagner, Roger Campagnol, Paulo Cezar Bastianello Producer: 20181219 In: Meat science vol. 146 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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