Fat reduction and alternatives for its substitution un emulsified meat products, a review
Animal fat employed in emulsified meat products elaboration is important for the flavor and texture characteristics. Nonetheless, the association of this kind of saturated fats with cardiovascular disease is a negative factor against their consumption. Different alternatives had been studied to redu...
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| Format: | Article |
| Language: | English |
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Universidad Autonoma Metropolitana
2012-06-01
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| Series: | Nacameh |
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| Online Access: | http://cbs.izt.uam.mx/nacameh/v6n1/Nacameh_v6n1_001-014-RiveraRuiz.pdf |