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A healthier oil combination and konjac gel as functional ingredients in low-fat pork liver pâté.
Delgado-Pando, G; Cofrades, S; Rodríguez-Salas, L; Jiménez-Colmenero, F.
Affiliation
  • Delgado-Pando G; Instituto de Ciencia y Tecnologia de Alimentos y Nutrición, Formerly Instituto del Frío, CSIC, Ciudad Universitaria, 28040 Madrid, Spain.
Meat Sci ; 88(2): 241-8, 2011 Jun.
Article in En | MEDLINE | ID: mdl-21239120
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Dietary Fats / Plant Preparations / Amorphophallus / Functional Food / Fatty Acids / Meat Products Limits: Animals Language: En Journal: Meat Sci Journal subject: CIENCIAS DA NUTRICAO Year: 2011 Document type: Article Affiliation country: España Country of publication: Reino Unido
Fulltext
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Dietary Fats / Plant Preparations / Amorphophallus / Functional Food / Fatty Acids / Meat Products Limits: Animals Language: En Journal: Meat Sci Journal subject: CIENCIAS DA NUTRICAO Year: 2011 Document type: Article Affiliation country: España Country of publication: Reino Unido