Application of pork fat diacylglycerols in meat emulsions

Rikke Miklos, Xuebing Xu, Rene Lametsch

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

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@article{d8ec61b14dc54a34be550504085a926b,

title = "Application of pork fat diacylglycerols in meat emulsions",

author = "Rikke Miklos and Xuebing Xu and Rene Lametsch",

year = "2011",

doi = "10.1016/j.meatsci.2010.10.010",

language = "English",

volume = "87",

pages = "202--205",

journal = "Meat Science",

issn = "0309-1740",

publisher = "Elsevier",

number = "3",

}