Physicochemical characteristics of sheep and goat pâtés. differences between fat sources and proportions

The physicochemical composition of sheep and goat pâtés with different sources and percentage of fat (10% and 30%; pork belly or olive oil) were evaluated. A low-fat content (9.7–18.2%) was observed in the pâtés comparing with similar meat products. Cholesterol was lower in pâtés with olive oil than...

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Detalles Bibliográficos
Autores principales: Teixeira, Alfredo, Almeida, Samanta, Pereira, Etelvina, Mangachaia, Fernando, Rodrigues, Sandra
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6667667/
https://www.ncbi.nlm.nih.gov/pubmed/31388575
http://dx.doi.org/10.1016/j.heliyon.2019.e02119

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6667667/
https://www.ncbi.nlm.nih.gov/pubmed/31388575
http://dx.doi.org/10.1016/j.heliyon.2019.e02119

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