Impact of culinary procedures on nutritional and technological properties of reduced-fat longanizas formulated with chia (Salvia hispanica L.) or oat (Avena sativa L.) emulsion gel
This article belongs to the Special Issue Novel Strategies for the Development of Healthier Meat and Meat Products and Determination of Their Quality Characteristics.
| Autores: | , , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2020 |
| País: | España |
| Institución: | Consejo Superior de Investigaciones Científicas (CSIC) |
| Repositorio: | DIGITAL.CSIC. Repositorio Institucional del CSIC |
| OAI Identifier: | oai:digital.csic.es:10261/237971 |
| Acceso en línea: | http://hdl.handle.net/10261/237971 |
| Access Level: | acceso abierto |
| Palabra clave: | Fresh sausages Technological properties Longanizas Nutritional and health claims Grilling Chia and oat EGs |
| Sumario: | This article belongs to the Special Issue Novel Strategies for the Development of Healthier Meat and Meat Products and Determination of Their Quality Characteristics. |
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