Producing an Emulsified Meat System by Partially Substituting Pig Fat with Nanoemulsions that Contain Antioxidant Compounds: The Effect on Oxidative Stability, Nutritional Contribu...

por Almaráz-Buendia, Isaac, Hernández-Escalona, Adriana, González-Tenorio, Roberto, Santos-Ordoñez, Nestor, Espino-García, José Jesús, Martínez-Juárez, Víctor, Meza-Nieto, Martin A., Campos Montiel, Rafael Germán
Publicado 2019