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Effects of Plant Oil Combinations Substituting Pork Back-Fat Combined with Pre-Emulsification on Physicochemical, Textural, Microstructural and Sensory Properties of Spreadable Chicken Liver PÂTÉ
Xiong, Guoyuan, Wang, Peng, Zheng, Haibo, Xu, Xinglian, Zhu, Yingying, Zhou, GuanghongLanguage:
english
Journal:
Journal of Food Quality
DOI:
10.1111/jfq.12199
Date:
March, 2016
File:
PDF, 501 KB
english, 2016