Physicochemical, Nutritional, and Stability Aspects of a Meat Product (gluteus medius) Enriched with Encapsulated Fish Oil in Polyelectrolyte Beads Containing Prosopis alba Exudate Gum
This work explores the physicochemical, nutritional, and stability aspects of a meat product enriched with fish oil encapsulated in polyelectrolyte beads. Particularly, a non-conventional exudate gum obtained from Prosopis alba tree (G) was assessed as wall component of alginate-chitosan beads. Patt...
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2019
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Acceso en línea: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_19355130_v12_n4_p654_Vasile http://hdl.handle.net/20.500.12110/paper_19355130_v12_n4_p654_Vasile |
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