Rodriguez Furlán, Laura T <br/><br/>
Development of reduced fat minced meats using inulin and bovine plasma proteins as fat replacers.  [electronic resource] 

 -  Meat science  Feb 2014 
 - 762-8 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1873-4138 
<br/><br/><label>Standard No.: </label>10.1016/j.meatsci.2013.09.015  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Blood Proteins--chemistry<br/>Cattle<br/>Color<br/>Consumer Behavior<br/>Dietary Fats--analysis<br/>Emulsions--chemistry<br/>Fat Substitutes--chemistry<br/>Food Handling--methods<br/>Humans<br/>Inulin--chemistry<br/>Meat Products--analysis<br/>Swine<br/>Taste