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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| Veröffentlicht in: | Ciencia y Tecnología Alimentaria |
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| Hauptverfasser: | , , , , |
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Sociedad Mexicana de Nutrición y Tecnología de Alimentos
2002
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| Schlagworte: | |
| Online-Zugang: | https://www.redalyc.org/articulo.oa?id=72430505 |
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