Caracterización físico-química y perfil lipídico de una premix con aceite de buriti para su aplicación en productos cárnicos

Autor: Mesquita, Juliana de Andrade, Oliveira, Thayla Thais da Silva, Santos, Joana Gabrieli da Silva, Gaspar, Michelle Regys Gonçalves Rafael do Carmo, Vieira, Vinícius de Almeida, Rodrigues, Erika Cristina, Nascimento, Edgar, Faria, Peter Bitencourt, Faria, Rozilaine Aparecida Pelegrine Gomes de

Publikováno v: Research, Society and Development; Vol. 11 No. 6; e8111628844
Research, Society and Development; Vol. 11 Núm. 6; e8111628844
Research, Society and Development; v. 11 n. 6; e8111628844
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

This study aimed to evaluate the physicochemical quality and fatty acid profile of a premix with partial replacement of animal fat by buriti oil (Mauritia flexuosa L.) for use in meat products. Four levels of animal fat replacement by buriti oil were

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::e0a5d2096a17a34f8a537357db7beb20
https://rsdjournal.org/index.php/rsd/article/view/28844