Novel applications of oil-structuring methods as a strategy to improve the fat content of meat products

  1. Jimenez-Colmenero, F.
  2. Salcedo-Sandoval, L.
  3. Bou, R.
  4. Cofrades, S.
  5. Herrero, A.M.
  6. Ruiz-Capillas, C.
Journal:
Trends in Food Science and Technology

ISSN: 0924-2244

Year of publication: 2015

Volume: 44

Issue: 2

Pages: 177-188

Type: Review

DOI: 10.1016/J.TIFS.2015.04.011 GOOGLE SCHOLAR

Sustainable development goals

Data source: Scopus