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...
-д хадгалсан:
| -д хэвлэсэн: | Ciencia y Tecnología Alimentaria |
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| Үндсэн зохиолчид: | , , , , |
| Формат: | Artigo |
| Хэл сонгох: | Inglês |
| Хэвлэсэн: |
Sociedad Mexicana de Nutrición y Tecnología de Alimentos
2002
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| Нөхцлүүд: | |
| Онлайн хандалт: | https://www.redalyc.org/articulo.oa?id=72430505 |
| Шошгууд: |
Шошго байхгүй, Энэхүү баримтыг шошголох эхний хүн болох!
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