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Improved Physicochemical Properties of Pork Patty Supplemented with Oil-in-Water Nanoemulsion
This study aimed to investigate the effect of nanoemulsion (NEM) on the physicochemical and sensory characteristics of pork patty to improve texture for elderly members of the population. Hence, we prepared pork patties supplemented with different of liquid materials: water; oil and water; oil, wate...
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| Gepubliceerd in: | Food Sci Anim Resour |
|---|---|
| Hoofdauteurs: | , , , |
| Formaat: | Artigo |
| Taal: | Inglês |
| Gepubliceerd in: |
Korean Society for Food Science of Animal Resources
2020
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| Onderwerpen: | |
| Online toegang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7057042/ https://ncbi.nlm.nih.gov/pubmed/32161921 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2020.e11 |
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