Influence of partial pork backfat replacement by fish oil on nutritional and technological properties of liver pâté-Reference-Cited by-同舟云学术

Influence of partial pork backfat replacement by fish oil on nutritional and technological properties of liver pâté

Author:

Domínguez Rubén¹,Pateiro Mirian¹,Sichetti Munekata Paulo Eduardo²,Bastianello Campagnol Paulo Cezar³,Lorenzo José M.¹

Affiliation:

1. Centro Tecnológico de la Carne de Galicia San Cibrao das Viñas Ourense Spain

2. Department of Food Engineering College of Animal Science Food Engineering University of São Paulo Pirassununga São Paulo Brazil

3. Universidade Federal de Santa Maria Santa Maria Rio Grande do Sul Brazil

Funder

Xunta de GaliciaFEADER

National Council for Scientific and Technological Development

Biomega Natural Nutrients

Xunta de Galicia

Biomega Natural Nutrients S

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology

Link

Reference39 articles.

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