Influence of pork backfat replacement by microencapsulated fish oil on physicochemical, rheological, nutritional, and sensory features of pork liver pâtés

  1. Vargas-Ramella, M.
  2. Lorenzo, J.M.
  3. Zamuz, S.
  4. Montes, L.
  5. Santos López, E.M.
  6. Moreira, R.
  7. Franco, D.
Revista:
LWT

ISSN: 0023-6438

Ano de publicación: 2022

Volume: 163

Tipo: Artigo

DOI: 10.1016/J.LWT.2022.113522 GOOGLE SCHOLAR lock_openAcceso aberto editor
Fonte de datos: Scopus