Empleo de surimi liofilizado en emulsiones cárnicas con bajo contenido en grasa
Meat industry is highly interested in developing low-fat meat emulsions, without modifying the organoleptic and texturalattributes of the final product. The aim of this work was to determine the feasibility of employing freeze-dried surimi obtained fromTilapia nilotica as a functional additive in th...
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| Publicat a: | Ciencia y Tecnología Alimentaria |
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| Autors principals: | , , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Sociedad Mexicana de Nutrición y Tecnología de Alimentos
2002
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| Matèries: | |
| Accés en línia: | https://www.redalyc.org/articulo.oa?id=72430505 |
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