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Influence of pork backfat replacement by microencapsulated ..:
Vargas Ramella, Márcio
;
Lorenzo Rodríguez, José Manuel
;
Zamuz, Sol
...
LWT - Food Science and Technology, 163, 113522 (2022). , 2022
Link:
http://hdl.handle.net/11093/3495
RT Journal T1
Influence of pork backfat replacement by microencapsulated fish oil on physicochemical, rheological, nutritional, and sensory features of pork liver pâtés
UL https://suche.suub.uni-bremen.de/peid=base-ftunivvigo:oai:www.investigo.biblioteca.uvigo.es:11093_3495&Exemplar=1&LAN=DE A1 Vargas Ramella, Márcio A1 Lorenzo Rodríguez, José Manuel A1 Zamuz, Sol A1 Montes, Leticia A1 Santos López, Eva María A1 Moreira Martínez, Ramón Felipe A1 Franco, Daniel PB LWT - Food Science and Technology; Enxeñaría química YR 2022 K1 3104.08 Porcinos K1 3309 Tecnología de Los Alimentos K1 3309.21 Alimentos Proteínicos JF LWT - Food Science and Technology, 163, 113522 (2022) LK http://hdl.handle.net/11093/3495 DO http://hdl.handle.net/11093/3495 SF ELIB - SuUB Bremen
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