Recent progress of fat reduction strategies for emulsion type meat products
With the continuous improvement of living standards, people’s demand for meat products is increasing. However, the high fat content in traditional meat products will result in additional chronic diseases, causing harm to human health. Hence, there exists an urgent need for research on fat reduction...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Maximum Academic Press
2022-01-01
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| Series: | Food Materials Research |
| Subjects: | |
| Online Access: | https://www.maxapress.com/article/doi/10.48130/FMR-2022-0010 |