Texture Characteristics of Horse Meat for the Elderly Based on the Enzyme Treatment
Abstract Horse meat is nutritionally adequate to the elderly, but it has a comparatively hard texture in contrast to most of the food. In practice, the meat intake in the elderly is generally bated because the relatively difficult texture of the meat can diminish mastication. Thus, strategies are be...
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| Autors principals: | , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Springer Nature
2020-01-01
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| Col·lecció: | Food Science of Animal Resources |
| Matèries: | |
| Accés en línia: | https://doi.org/10.5851/kosfa.2019.e86 |
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