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Development of meat spread with omega-3 fatty acids derived from flaxseed oil for the elderly: Physicochemical, textural, and rheological properties.
Kim, Yun Jeong; Shin, Dong-Min; Chun, Yong Gi; Choi, Yun-Sang; Kim, Bum-Keun.
Afiliación
  • Kim YJ; Research Group of Food Processing, Korea Food Research Institute, Wanju-gun, Jeollabuk-do 55365, Republic of Korea; Department of Food Biotechnology, University of Science and Technology, Daejeon 34113, Republic of Korea.
  • Shin DM; Research Group of Food Processing, Korea Food Research Institute, Wanju-gun, Jeollabuk-do 55365, Republic of Korea.
  • Chun YG; Research Group of Food Processing, Korea Food Research Institute, Wanju-gun, Jeollabuk-do 55365, Republic of Korea.
  • Choi YS; Research Group of Food Processing, Korea Food Research Institute, Wanju-gun, Jeollabuk-do 55365, Republic of Korea.
  • Kim BK; Research Group of Food Processing, Korea Food Research Institute, Wanju-gun, Jeollabuk-do 55365, Republic of Korea; Department of Food Biotechnology, University of Science and Technology, Daejeon 34113, Republic of Korea. Electronic address: bkkim@kfri.re.kr.
Meat Sci ; 204: 109254, 2023 Oct.
Article en En | MEDLINE | ID: mdl-37354834
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Ácidos Grasos Omega-3 / Productos de la Carne Límite: Aged / Humans Idioma: En Revista: Meat Sci Asunto de la revista: CIENCIAS DA NUTRICAO Año: 2023 Tipo del documento: Article Pais de publicación: Reino Unido
Texto completo
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Ácidos Grasos Omega-3 / Productos de la Carne Límite: Aged / Humans Idioma: En Revista: Meat Sci Asunto de la revista: CIENCIAS DA NUTRICAO Año: 2023 Tipo del documento: Article Pais de publicación: Reino Unido