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Producing an Emulsified Meat System by Partially Substituti..:
Almaráz-Buendia, Isaac
;
Hernández-Escalona, Adriana
;
González-Tenorio, Roberto
...
Foods. 8 (2019) 9 - p. 357 , 2019
Link:
https://doi.org/10.3390/foods8090357
RT Journal T1
Producing an Emulsified Meat System by Partially Substituting Pig Fat with Nanoemulsions that Contain Antioxidant Compounds: The Effect on Oxidative Stability, Nutritional Contribution, and Texture Profile
UL https://suche.suub.uni-bremen.de/peid=cr-10.3390_foods8090357&Exemplar=1&LAN=DE A1 Almaráz-Buendia, Isaac A1 Hernández-Escalona, Adriana A1 González-Tenorio, Roberto A1 Santos-Ordoñez, Nestor A1 Espino-García, José Jesús A1 Martínez-Juárez, Víctor A1 Meza-Nieto, Martin A. A1 Campos Montiel, Rafael Germán PB MDPI AG YR 2019 SN 2304-8158 JF Foods VO 8 IS 9 SP 357 LK http://dx.doi.org/https://doi.org/10.3390/foods8090357 DO https://doi.org/10.3390/foods8090357 SF ELIB - SuUB Bremen
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