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

出版年份 2016 全文链接

标题

作者

关键词

Emulsion, Double emulsion, Model system meat emulsion, Olive oil, Sodium caseinate, Beef

出版物

Volume 117, Issue -, Pages 187-195

出版商

Elsevier BV

发表日期

2016-03-11

DOI

10.1016/j.meatsci.2016.03.012

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