Open AccessRecent progress of fat reduction strategies for emulsion type meat products
Author(s) -
Haozhen Zhang,
Weiyi Zhang,
Xianming Zeng,
Xue Zhao,
Xinglian Xu
Publication year - 2022
Publication title -
food materials research
Language(s) - English
Resource type - Journals
ISSN - 2771-4683
DOI - 10.48130/fmr-2022-0010
Subject(s) - food science , business , fat substitute , lipid oxidation , thriving , microbiology and biotechnology , risk analysis (engineering) , chemistry , biology , biochemistry , psychology , psychotherapist , antioxidant
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