Evaluation of linseed oil oleogels to partially replace pork backfat in fermented sausages

"Published online in Wiley Online Library: 29 October 2019"

Detalhes bibliográficos
Autor principal: Franco, Daniel (author)
Outros Autores: Martins, Artur J. (author), López-Pedrouso, María (author), Cerqueira, Miguel A. (author), Purriños, Laura (author), Pastrana, Lorenzo M. (author), Vicente, A. A. (author), Zapata, Carlos (author), Lorenzo, José M. (author)
Formato: article
Idioma:eng
Publicado em: 2020
Assuntos:
Sterols
Beeswax
Textural properties
Fatty acid
Oleogels
n-6/n-3 ratio
oleogels, n-6/n-3 ratio
Science & Technology
Texto completo:http://hdl.handle.net/1822/62536
País:Portugal
Oai:oai:repositorium.sdum.uminho.pt:1822/62536

Texto Completo

http://hdl.handle.net/1822/62536

Registros relacionados