Thermal stability and digestibility of a biopolymer system for the delivery of minor nutrients in enriched meat products-Reference-Cited by-同舟云学术

Thermal stability and digestibility of a biopolymer system for the delivery of minor nutrients in enriched meat products

Published:2024-07-18 Issue:2 Volume:9 Page:160-168
ISSN:2414-441X
Container-title:Theory and practice of meat processing
language:
Short-container-title:Teor. prakt. pererab. mâsa (Print)

Author:

Semenova M. G.¹^ORCID,Aslanova M. A.²^ORCID,Galimova A. R.³^ORCID,Fedulova L. V.²^ORCID,Antipova A. S.¹^ORCID,Martirosova E. I.¹^ORCID,Zelikina D. V.¹^ORCID,Bero A. L.²^ORCID,Utyanov D. A.²^ORCID

Affiliation:

1. Emanuel Institute of Biochemical Physics of Russian Academy of Sciences

2. V. M. Gorbatov Federal Research Center for Food Systems

3. Emanuel Institute of Biochemical Physics of Russian Academy of Sciences; V. M. Gorbatov Federal Research Center for Food Systems

Publisher

The Gorbatov's All-Russian Meat Research Institute

Reference29 articles.

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4. Aquilani, C., T. Pérez-Palacios, T., Sirtori, F., E. Jiménez-Martín, E., Antequera, T., O. Franci, O. et al. (2018). Enrichment of Cinta Senese burgers with omega-3 fatty acids. Effect of type of addition and storage conditions on quality characteristics. Grasas y Aceites, 69(1), Article 235. https://doi.org/10.3989/gya.0671171

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