Open AccessEffect of traditional fat replacement by oleogel made of beeswax and canola oil on processed meat (steak type) quality
Author(s) -
U. Issara,
M. Suwannakam,
S. Park
Publication year - 2022
Publication title -
food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.218
H-Index - 7
ISSN - 2550-2166
DOI - 10.26656/fr.2017.6(5).653
Subject(s) - canola , food science , beeswax , tallow , chemistry , processed meat , ingredient , polyunsaturated fatty acid , total fat , lipid oxidation , fat substitute , animal fat , oleic acid , fatty acid , wax , antioxidant , biochemistry
Accelerating Research
Robert Robinson Avenue,
Oxford Science Park, Oxford
OX4 4GP, United Kingdom
Address
John Eccles HouseRobert Robinson Avenue,
Oxford Science Park, Oxford
OX4 4GP, United Kingdom