Improved Physicochemical Properties of Pork Patty Supplemented with Oil-in-Water Nanoemulsion

This study aimed to investigate the effect of nanoemulsion (NEM) on the physicochemical and sensory characteristics of pork patty to improve texture for elderly members of the population. Hence, we prepared pork patties supplemented with different of liquid materials: water; oil and water; oil, wate...

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Detalles Bibliográficos
Autores principales: Lee, Jiseon, Kim, Honggyun, Choi, Mi-Jung, Cho, Youngjae
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7057042/
https://www.ncbi.nlm.nih.gov/pubmed/32161921
http://dx.doi.org/10.5851/kosfa.2020.e11

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7057042/
https://www.ncbi.nlm.nih.gov/pubmed/32161921
http://dx.doi.org/10.5851/kosfa.2020.e11

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