Physicochemical composition and sensory quality of goat meat burgers. Effect of fat source
Several strategies for producing healthier meat products have been developed. Reducing fat content, using different fat sources, modifying and improving the fatty acid profile or even replacing saturated fat with oleogels are some of the methods used. Goat meat mainly from animals out of quality bra...
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| Outros Autores: | , , , , |
| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2018
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| Assuntos: | |
| Texto completo: | http://hdl.handle.net/10198/24305 |
| País: | Portugal |
| Oai: | oai:bibliotecadigital.ipb.pt:10198/24305 |