TY  - JOUR
AU  - Freire, María
AU  - Bou, Ricardo
AU  - Solas Alados, Mª Teresa
AU  - Jiménez Colmenero, Francisco
PY  - 2016
DO  - 10.1002/jsfa.7163
SN  - 1097-0010
UR  - https://hdl.handle.net/20.500.14352/23117
T2  - Journal of the Science of Food and Agriculture
AB  - BACKGROUND: The technology involving the use of water-in-oil-in-water double emulsions (DEs) offers an interesting approach to improve the fat content of foods.With this aim, the effect on frankfurter properties of replacing pork backfat with two...
LA  - eng
M2  - 900
PB  - John Wiley & Sons
KW  - Double emulsion
KW  - Perilla oil
KW  - Functional ingredient
KW  - Low-fat meat products
TI  - Double emulsions to improve frankfurter lipid content: impact of perilla oil and pork backfat
TY  - journal article
VL  - 96
ER  -