Novel applications of oil-structuring methods as a strategy to improve the fat content of meat products
- Authors
- Ana M. Herrero
- Arihara
- Babji
- Carmona
- Cheong
- Chung
- Claudia Ruiz-Capillas
- Co
- Cofrades
- Dassanayake
- Delgado-Pando
- Delgado-Pando
- Dickinson
- Dickinson
- Duffy
- Francisco Jimenez-Colmenero
- Freire
- Garti
- Givens
- Grasso
- Hattrem
- Herrero
- Herrero
- Herrero
- Herrero
- Herrero
- Hughes
- Hugo
- Hwang
- Jahaniaval
- Javidipour
- Javidipour
- Jimenez-Colmenero
- Jimenez-Colmenero
- Jimenez-Colmenero
- Jimenez-Colmenero
- Jimenez-Colmenero
- Kowalska
- Kukizaki
- Liao
- Lin
- Liu
- Lorena Salcedo-Sandoval
- Lupi
- Lupi
- Lupi
- Marangoni
- Martin
- McClements
- McClements
- McClements
- McClements
- McNeill
- Muguerza
- Oostindjer
- Ospina-E
- Paradiso
- Patel
- Patel
- Pernetti
- Pintado
- Pintado
- Poyato
- Ricard Bou
- Rogers
- Rogers
- Ruiz-Capillas
- Ruiz-Capillas
- Sagiri
- Salcedo-Sandoval
- Salcedo-Sandoval
- Salcedo-Sandoval
- Salcedo-Sandoval
- Salcedo-Sandoval
- Salminen
- Salminen
- Sato
- Siri-Tarino
- Souto
- Stortz
- Su
- Susana Cofrades
- Toro-Vazquez
- Triki
- Vural
- Vural
- Weiss
- WHO
- Wood
- Yılmaz
- Zetzl
- Zulim Botega
- Özvural
- Publication date
- Publisher
- 'Elsevier BV'
- Doi