Santiaguín-Padilla, Aarón Jonary <br/><br/>
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 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1750-3841 
<br/><br/><label>Standard No.: </label>10.1111/1750-3841.14626  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Color<br/>Consumer Behavior<br/>Cooking<br/>Diet, Fat-Restricted<br/>Digestion<br/>Emulsions--chemistry<br/>Fats--metabolism<br/>Food Handling--methods<br/>Humans<br/>Hydrogen-Ion Concentration<br/>Lipase--metabolism<br/>Meat<br/>Meat Products--analysis<br/>Pectins<br/>Red Meat<br/>Triglycerides--metabolism