Healthier lipid combination oil-in-water emulsions prepared with various protein systems: an approach for development of functional meat products
Version of Record online: 19 APR 2010
Copyright © 2010 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim
European Journal of Lipid Science and Technology
Volume 112, Issue 7, pages 791–801, July 2010
How to Cite
Delgado-Pando, G., Cofrades, S., Ruiz-Capillas, C., Teresa Solas, M. and Jiménez-Colmenero, F. (2010), Healthier lipid combination oil-in-water emulsions prepared with various protein systems: an approach for development of functional meat products. Eur. J. Lipid Sci. Technol., 112: 791–801. doi: 10.1002/ejlt.200900234
- Issue online: 14 JUL 2010
- Version of Record online: 19 APR 2010
- Manuscript Accepted: 18 JAN 2010
- Manuscript Revised: 15 DEC 2009
- Manuscript Received: 27 OCT 2009
- Consolider-Ingenio 2010:CARNISENUSA. Grant Numbers: CSD2007-00016, AGL2008-04892-CO3-01, AGL2007-61038/ALI
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