Physicochemical, Nutritional, and Stability Aspects of a...

  • Main
  • 2019 / 1
  • Physicochemical, Nutritional, and Stability Aspects of a...
Food and Bioprocess Technology 2019 / 1

Physicochemical, Nutritional, and Stability Aspects of a Meat Product (gluteus medius) Enriched with Encapsulated Fish Oil in Polyelectrolyte Beads Containing Prosopis alba Exudate Gum

Vasile, Franco Emanuel, Romero, Ana María, Judis, María Alicia, Mazzobre, María Florencia
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Language:
english
Journal:
Food and Bioprocess Technology
DOI:
10.1007/s11947-019-2240-8
Date:
January, 2019
File:
PDF, 894 KB
english, 2019
Conversion to is in progress
Conversion to is failed