Article Versions Notes

Carballo DE, Caro I, Gallego C, González AR, Giráldez FJ, Andrés S, Mateo J. Banana Pseudo-Stem Increases the Water-Holding Capacity of Minced Pork Batter and the Oxidative Stability of Pork Patties. Foods. 2021; 10(9):2173. https://doi.org/10.3390/foods10092173

Carballo, Diego E., Irma Caro, Cristina Gallego, Ana Rebeca González, Francisco Javier Giráldez, Sonia Andrés, and Javier Mateo. 2021. "Banana Pseudo-Stem Increases the Water-Holding Capacity of Minced Pork Batter and the Oxidative Stability of Pork Patties" Foods 10, no. 9: 2173. https://doi.org/10.3390/foods10092173

Carballo, D. E., Caro, I., Gallego, C., González, A. R., Giráldez, F. J., Andrés, S., & Mateo, J. (2021). Banana Pseudo-Stem Increases the Water-Holding Capacity of Minced Pork Batter and the Oxidative Stability of Pork Patties. Foods, 10(9), 2173. https://doi.org/10.3390/foods10092173