Changes in physicochemical, textural, and sensorial properties of pork meatballs made with the addition of hemp oil during storage.

Montowska, Magdalena; Kotecka-Majchrzak, Klaudia; Kasalka-Czarna, Natalia; Mikolajczak, Beata; Spychaj, Anita; Grygier, Anna

Montowska, Magdalena; Kotecka-Majchrzak, Klaudia; Kasalka-Czarna, Natalia; Mikolajczak, Beata; Spychaj, Anita; Grygier, Anna.

Afiliación

Montowska M; Department of Meat Technology, Poznan University of Life Sciences, Poland.
Kotecka-Majchrzak K; Department of Meat Technology, Poznan University of Life Sciences, Poland.
Kasalka-Czarna N; Department of Meat Technology, Poznan University of Life Sciences, Poland.
Mikolajczak B; Department of Meat Technology, Poznan University of Life Sciences, Poland.
Spychaj A; Department of Meat Technology, Poznan University of Life Sciences, Poland.
Grygier A; Department of Food Technology of Plant Origin, Poznan University of Life Sciences, Poznan, Poland.

Food Sci Technol Int ; : 10820132231211936, 2023 Nov 07.

Article en En | MEDLINE | ID: mdl-37936377

Palabras clave

Hempseed oil; fatty acids; oxidation; physicochemical characteristics; pork meatballs; sensory evaluation

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Food Sci Technol Int Asunto de la revista: CIENCIAS DA NUTRICAO Año: 2023 Tipo del documento: Article País de afiliación: Polonia

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