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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...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2019
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| Materias: | |
| 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 |