Optimization of a gelled emulsion intended to supply ω-3 fatty acids into meat products by means of response surface methodology
Keywords:
Fat replacer
Hydrocolloids
Delivery system
Gelled emulsion
Citation:
Poyato C, Ansorena D, Berasategi I, Navarro-Blasco Í, Astiasarán I. Optimization of a gelled emulsion intended to supply ω-3 fatty acids into meat products by means of response surface methodology. Meat Sci 2014 12;98(4):615-621
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