<?xml version="1.0" encoding="UTF-8"?>
<xml>
<records>
<record>
  <contributors>
    <authors>
      <author>Keenan, Derek F.</author>
      <author>Resconi, Virginia C.</author>
      <author>Smyth, Thomas J.</author>
      <author>Botinestean, Cristina</author>
      <author>Lefranc, Célio</author>
      <author>.Kerry, Joseph P</author>
      <author>Hamill, Ruth M.</author>
    </authors>
  </contributors>
  <titles>
    <title>The effect of partial-fat substitutions with encapsulated and unencapsulated fish oils on the technological and eating quality of beef burgers over storage</title>
    <secondary-title>Meat sci.</secondary-title>
  </titles>
  <doi>10.1016/j.meatsci.2015.04.013</doi>
  <pages/>
  <volume/>
  <number/>
  <dates>
    <year>2015</year>
    <pub-dates>
      <date>2015</date>
    </pub-dates>
  </dates>
  <abstract/>
</record>

</records>
</xml>