Inclusion of perirenal fat to enhance the bioactive fatty acid content of hamburger.

Citation

Turner, T.D., Mapiye, C., Rolland, D.C., Basarab, J.A., Baron, V.S., McAllister, T.A., Block, H.C., Uttaro, B., Lopez-Campos, O., López-Campos, Ó., Aalhus, J.L., and Dugan, F.M. (2013). "Inclusion of perirenal fat to enhance the bioactive fatty acid content of hamburger.", 2013, Banff, Alberta, Canada, June 18-20, 2013.