Optimization of a gelled emulsion intended to supply ω-3 fatty acids into meat products by means of response surface methodology
- Poyato, C.
- Ansorena, D.
- Berasategi, I.
- Navarro-Blasco, T.
- Astiasarán, I.
ISSN: 0309-1740
Argitalpen urtea: 2014
Alea: 98
Zenbakia: 4
Orrialdeak: 615-621
Mota: Artikulua