Producing an Emulsified Meat System by Partially Substituting Pig Fat with Nanoemulsions that Contain Antioxidant Compounds: The Effect on Oxidative Stability, Nutritional Contribu... by Isaac Almaráz-Buendia, Adriana Hernández-Escalona, Roberto González-Tenorio, Nestor Santos-Ordoñez, José Jesús Espino-García, Víctor Martínez-Juárez, Martin A. Meza-Nieto, Rafael Germán Campos Montiel

Get full text