Quality characteristics of healthy dry fermented sausages formulated with a mixture of olive and chia oil structured in oleogel or emulsion gel as animal fat replacer
This article belongs to the Special Issue New Strategies for Innovative and Enhanced Meat and Meat Product.
| Autores: | , |
|---|---|
| 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:10261/215674 |
| Acceso en línea: | http://hdl.handle.net/10261/215674 |
| Access Level: | acceso abierto |
| Palabra clave: | Oleogel Emulsion gel Dry fermented sausages Healthier lipid content Chia oil Olive oil |
| Sumario: | This article belongs to the Special Issue New Strategies for Innovative and Enhanced Meat and Meat Product. |
|---|