Influence of Heat Treatment on the Chemical, Physical, Microbiological and Sensorial Properties of Pork Liver Pâté as Affected by Fat Content.

Lazárková, Zuzana; Kratochvílová, Alena; Salek, Richardos Nikolaos; Polásek, Zdenek; Siska, Ladislav; Petová, Markéta; Bunka, Frantisek

Lazárková, Zuzana; Kratochvílová, Alena; Salek, Richardos Nikolaos; Polásek, Zdenek; Siska, Ladislav; Petová, Markéta; Bunka, Frantisek.

Afiliación

Lazárková Z; Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, 760 01 Zlin, Czech Republic.
Kratochvílová A; Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, 760 01 Zlin, Czech Republic.
Salek RN; Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, 760 01 Zlin, Czech Republic.
Polásek Z; Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, 760 01 Zlin, Czech Republic.
Siska L; Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, 760 01 Zlin, Czech Republic.
Petová M; Laboratory of Food Quality and Safety Research, Department of Logistics, Faculty of Military Leadership, University of Defence, 662 10 Brno, Czech Republic.
Bunka F; Laboratory of Food Quality and Safety Research, Department of Logistics, Faculty of Military Leadership, University of Defence, 662 10 Brno, Czech Republic.

Foods ; 12(12)2023 Jun 20.

Article en En | MEDLINE | ID: mdl-37372633

Palabras clave

fat level; lipid oxidation; pasteurisation; pork liver pâté; sterilisation; texture; viscoelastic properties

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Foods Año: 2023 Tipo del documento: Article País de afiliación: República Checa Pais de publicación: Suiza

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