Kinetic modeling of deterioration of frozen industrial burgers based on oxidative rancidity and color

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dc.contributor.authorQuevedo, Roberto
dc.contributor.authorPedreschi Plasencia, Franco
dc.contributor.authorValencia, Emir
dc.contributor.authorDiaz, Oscar
dc.contributor.authorBastias, Jose
dc.contributor.authorMunoz, Ociel
dc.date.accessioned2020-11-25T17:32:38Z
dc.date.available2020-11-25T17:32:38Z
dc.date.issued2018
dc.format.extent7 páginas
dc.fuente.origenConveris
dc.identifier.doi10.1111/jfpp.13655
dc.identifier.issn0145-8892
dc.identifier.urihttps://doi.org/10.1111/jfpp.13655
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/48822
dc.issue.numeroNo. 7
dc.language.isoen
dc.pagina.final7
dc.pagina.inicio1
dc.revistaJournal of Food Processing and Preservationes_ES
dc.rightsacceso restringido
dc.titleKinetic modeling of deterioration of frozen industrial burgers based on oxidative rancidity and colores_ES
dc.typeartículo
dc.volumenVol. 42
sipa.codpersvinculados18770
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