Novel strategy for developing healthy meat products replacing saturated fat with oleogels

  1. López-Pedrouso, M.
  2. Lorenzo, J.M.
  3. Gullón, B.
  4. Campagnol, P.C.B.
  5. Franco, D.
Revista:
Current Opinion in Food Science

ISSN: 2214-7993

Ano de publicación: 2021

Volume: 40

Páxinas: 40-45

Tipo: Revisión

DOI: 10.1016/J.COFS.2020.06.003 GOOGLE SCHOLAR
Fonte de datos: Scopus