Emulsion characteristics, chemical and textural properties of meat systems produced with double emulsions as beef fat replacers

Published 2016 View Full Article

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Title
Emulsion characteristics, chemical and textural properties of meat systems produced with double emulsions as beef fat replacers
Authors
Keywords
Emulsion, Double emulsion, Model system meat emulsion, Olive oil, Sodium caseinate, Beef
Journal
MEAT SCIENCE
Volume 117, Issue -, Pages 187-195
Publisher
Elsevier BV
Online
2016-03-11
DOI
10.1016/j.meatsci.2016.03.012

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