In Vitro Digestibility and Quality of an Emulsified Meat Product Formulated With Animal Fat Encapsulated With Pectin.

Santiaguín-Padilla, Aarón Jonary

In Vitro Digestibility and Quality of an Emulsified Meat Product Formulated With Animal Fat Encapsulated With Pectin. [electronic resource] - Journal of food science Jun 2019 - 1331-1339 p. digital

Publication Type: Journal Article

1750-3841

10.1111/1750-3841.14626 doi


Animals
Color
Consumer Behavior
Cooking
Diet, Fat-Restricted
Digestion
Emulsions--chemistry
Fats--metabolism
Food Handling--methods
Humans
Hydrogen-Ion Concentration
Lipase--metabolism
Meat
Meat Products--analysis
Pectins
Red Meat
Triglycerides--metabolism