Olive oil-in-water emulsion as a source of desirable fatty acids in free-range “Caipira” chicken ham
| Autor: | Souto, Valter Oliveira de, Santos, Miriane Moreira Fernandes, Lima, Darlinne Amanda Soares, Florentino, Gabrielle Ingrid Bizerra, Galvão, Mércia de Sousa, Bezerra, Taliana Kênia Alencar, Madruga, Marta Suely, Silva, Fábio Anderson Pereira da |
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| Zdroj: | In LWT June 2021 144 |
| Databáze: | ScienceDirect |
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Full Text from ScienceDirect