TECHNOLOGICAL AND SENSORY PROPERTIES OF HAMBURGERS ENRICHED WITH CALCIUM STUDY OF THE IN VITRO BIOAVAILABILITY

Hamburgers were supplemented with three calcium salts (calcium gluconate CG, calcium lactate CL and calcium citrate-malate CCM). They were added in sufficient amount to that 100 g of hamburger gives 20 or 30% of the Ca RDA (1000 mg). Their technological and sensory properties were studied. CG 30% ga...

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Main Author: M. Dolores Selgas (Author)
Format: Book
Published: Chiriotti Editori, 2015-03-01T00:00:00Z.
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3rd Floor Main Library

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Call Number: A1234.567
Copy 1 Available