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.
Zeitschrift:
Current Opinion in Food Science

ISSN: 2214-7993

Datum der Publikation: 2021

Ausgabe: 40

Seiten: 40-45

Art: Rezension

DOI: 10.1016/J.COFS.2020.06.003 GOOGLE SCHOLAR
Datenquelle: Scopus