INULIN AS A PREBIOTIC AND FAT REPLACER IN MEAT PRODUCTS
Fat reduction in meat products is demanded by consumers concerninghealth issues but represents a serious challenge for meat industry as fatty tissue plays an important role for the products properties. Because of that, a special attention is paid to the substances that could replace fatty tissue in...
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| Principais autores: | , , , , , , |
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| 格式: | Artigo |
| 語言: | Inglês |
| 出版: |
The V.M. Gorbatov All-Russian Meat Research Institute
2017-07-01
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| 叢編: | Теория и практика переработки мяса |
| 主題: | |
| 在線閱讀: | https://www.meatjournal.ru/jour/article/view/60 |
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