Optimization of a gelled emulsion intended to supply ω-3 fatty acids into meat products by means of response surface methodology

  1. Poyato, C.
  2. Ansorena, D.
  3. Berasategi, I.
  4. Navarro-Blasco, T.
  5. Astiasarán, I.
Journal:
Meat Science

ISSN: 0309-1740

Year of publication: 2014

Volume: 98

Issue: 4

Pages: 615-621

Type: Article

DOI: 10.1016/J.MEATSCI.2014.06.016 GOOGLE SCHOLAR
Data source: Scopus