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. |
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| 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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