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Fat reduction and lipid profile optimization in Spanish spreadable meat product using an oil-in-water emulsion.

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Title: Fat reduction and lipid profile optimization in Spanish spreadable meat product using an oil-in-water emulsion.
Authors: Martínez, Elena1 (AUTHOR) elena.martinez@uclm.es, Rabadán, Adrián1 (AUTHOR), Álvarez-Ortí, Manuel1 (AUTHOR), Mitre, Jacqueline2 (AUTHOR), Pardo, José Emilio1 (AUTHOR)
Source: European Food Research & Technology. Jun2025, Vol. 251 Issue 6, p981-992. 12p.
Database: Hospitality & Tourism Complete
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  Data: Fat reduction and lipid profile optimization in Spanish spreadable meat product using an oil-in-water emulsion.
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  Data: <searchLink fieldCode="AR" term="%22Martínez%2C+Elena%22">Martínez, Elena</searchLink><relatesTo>1</relatesTo> (AUTHOR)<i> elena.martinez@uclm.es</i><br /><searchLink fieldCode="AR" term="%22Rabadán%2C+Adrián%22">Rabadán, Adrián</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Álvarez-Ortí%2C+Manuel%22">Álvarez-Ortí, Manuel</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Mitre%2C+Jacqueline%22">Mitre, Jacqueline</searchLink><relatesTo>2</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Pardo%2C+José+Emilio%22">Pardo, José Emilio</searchLink><relatesTo>1</relatesTo> (AUTHOR)
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  Data: <searchLink fieldCode="JN" term="%22European+Food+Research+%26+Technology%22">European Food Research & Technology</searchLink>. Jun2025, Vol. 251 Issue 6, p981-992. 12p.
PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=hjh&AN=186198754
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        Value: 10.1007/s00217-025-04682-5
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      – Code: eng
        Text: English
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            NameFull: Rabadán, Adrián
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              M: 06
              Text: Jun2025
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              Y: 2025
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