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.
| Authors: | , |
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| Format: | article |
| Status: | Published version |
| Publication Date: | 2020 |
| Country: | España |
| Institution: | Consejo Superior de Investigaciones Científicas (CSIC) |
| Repository: | DIGITAL.CSIC. Repositorio Institucional del CSIC |
| OAI Identifier: | oai:digital.csic.es:10261/215674 |
| Online Access: | http://hdl.handle.net/10261/215674 |
| Access Level: | Open access |
| Keyword: | Oleogel Emulsion gel Dry fermented sausages Healthier lipid content Chia oil Olive oil |
| Summary: | This article belongs to the Special Issue New Strategies for Innovative and Enhanced Meat and Meat Product. |
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