Development of meat products with healthier lipid content: vibrational spectroscopy
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: | 2021 |
| País: | España |
| Institución: | Consejo Superior de Investigaciones Científicas (CSIC) |
| Repositorio: | DIGITAL.CSIC. Repositorio Institucional del CSIC |
| OAI Identifier: | oai:digital.csic.es:10261/267066 |
| Acceso en línea: | http://hdl.handle.net/10261/267066 |
| Access Level: | acceso abierto |
| Palabra clave: | Healthier meat products Technological properties Lipid content Infrared spectroscopy Structured lipids Vibrational spectroscopy Emulsion gels Oil bulking agent Raman spectroscopy |
| 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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