Oil-Fat Mixtures with Low Solid Fat Concentration: Influence of Fat Concentration and Cooling Conditions

Author:

Irmscher Stefan B.,Gibis Monika,Herrmann Kurt,Kohlus Reinhard,Weiss Jochen

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference59 articles.

1. Yusop SM, O’Sullivan MG, Kerry JP (2011) Marinating and Enhancement of the Nutritional Content of Processed Meat Products. In: Kerry JP, Kerry JF (eds) Processed Meats: Improving Safety, Nutrition and Quality. Woodhead Publishing, Cambridge, pp 421–449

2. Feiner G (2006) Meat Products Handbook: Practical Science and Technology. Woodhead Publishing, Cambridge

3. McEvoy JH (2003) The Might of Marinades. Prepared Foods 172:49–58

4. Xiong YL, Mikel WB (2001) Meat and Meat Products. In: Hui YH, Nip W-K, Rogers RW, Young OA (eds) Meat Science and Applications. Marcel Dekker, New York, pp 351–370

5. Pernetti M, van Malssen KF, Flöter E, Bot A (2007) Structuring of Edible Oils by Alternatives to Crystalline Fat. Curr Opin Colloid Interface Sci 12:221–231

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