A new polyunsaturated gelled emulsion as replacer of pork back-fat in burger patties: Effect on lipid composition, oxidative stability and sensory acceptability
Palabras clave :
Fat replacer
Gelled emulsion
Lipid oxidation
Cholesterol oxidation
Meat patties
Fecha de publicación :
2015
Cita:
Poyato C, Astiasarán I, Barriuso B, Ansorena D. A new polyunsaturated gelled emulsion as replacer of pork back-fat in burger patties: Effect on lipid composition, oxidative stability and sensory acceptability. LWT-Food Science and Technology. 2015;62(2):1069–1075
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Estadísticas e impacto
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