Influence of Heat Treatment on the Chemical, Physical, Microbiological and Sensorial Properties of Pork Liver Pâté as Affected by Fat Content

The novelty of this study is the investigation of the effect of different heat treatments and, simultaneously, the effect of different fat levels on the quality of pork liver pâtés. Hence, this study aimed to evaluate the effect of heat treatment and fat content on selected properties of pork liver...

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Detalles Bibliográficos
Autores principales: Lazárková, Zuzana, Kratochvílová, Alena, Salek, Richardos Nikolaos, Polášek, Zdeněk, Šiška, Ladislav, Pětová, Markéta, Buňka, František
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10297052/
https://www.ncbi.nlm.nih.gov/pubmed/37372633
http://dx.doi.org/10.3390/foods12122423

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10297052/
https://www.ncbi.nlm.nih.gov/pubmed/37372633
http://dx.doi.org/10.3390/foods12122423

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