Effect of fat replacement by olive oil on the physico-chemical properties, fatty acids, cholesterol and tocopherol content of pâté.
| Autor: | Domíngueza, R.1, Agregána, R.1, Gonçalvesb, A.2, Lorenzoa, J. M.1 jmlorenzo@ceteca.net |
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| Zdroj: | Grasas y Aceites. Apr-Jun2016, Vol. 67 Issue 2, p1-9. 9p. |
| Databáze: | Academic Search Ultimate |
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