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.
Zeitschrift:
LWT

ISSN: 0023-6438

Datum der Publikation: 2022

Ausgabe: 163

Art: Artikel

DOI: 10.1016/J.LWT.2022.113522 GOOGLE SCHOLAR lock_openOpen Access editor
Datenquelle: Scopus