Fat content reduction and lipid profile improvement in Portuguese fermented sausages alheira

Due to the current trend to reduce fat consumption, the meat food industry, has been increasing the strategies to produce and commercialize products where the reduction or even elimination of saturated fat is an important goal. This study aimed to test different formulas to reduce the fat content an...

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Detalles Bibliográficos
Autores principales: Teixeira, Alfredo, Fernandes, Alberto, Pereira, Etelvina
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2020
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7578263/
https://www.ncbi.nlm.nih.gov/pubmed/33102880
http://dx.doi.org/10.1016/j.heliyon.2020.e05306

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7578263/
https://www.ncbi.nlm.nih.gov/pubmed/33102880
http://dx.doi.org/10.1016/j.heliyon.2020.e05306

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