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Quality of ω-3 fatty acid enriched low-fat chicken meat patties incorporated with selected levels of linseed flour/oil and canola flour/oil
The aim of the present study was to compare the nutritional, processing and sensory characteristics of low-fat ω-3 enriched fatty acids chicken meat patties (CMP) prepared with the incorporation of 4% linseed flour (T(1)), 2% canola flour (T(2)), 3% linseed oil (T(3)), and 4% canola oil (T(4)) and t...
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| Autors principals: | , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Springer India
2011
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3907655/ https://ncbi.nlm.nih.gov/pubmed/24493895 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-011-0507-9 |
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