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Journal: Foods, 2019
Volume: 8
Number: 357
Article:
Producing an Emulsified Meat System by Partially Substituting Pig Fat with Nanoemulsions that Contain Antioxidant Compounds: The Effect on Oxidative Stability, Nutritional Contribution, and Texture Profile
Authors:
by
Isaac Almaráz-Buendia, Adriana Hernández-Escalona, Roberto González-Tenorio, Nestor Santos-Ordoñez, José Jesús Espino-García, Víctor Martínez-Juárez, Martin A. Meza-Nieto and Rafael Germán Campos Montiel
Link:
https://www.mdpi.com/2304-8158/8/9/357
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