Effect of fat replacement with different types of eggplants on the physicochemical and sensorial properties of chicken sausages: a chemometric approach
Animal fat plays an important role in processed meat products as it is responsible for improving some physicochemical and sensorial qualities of the final products. However, consumption of high-fat food products is linked to a higher risk of various cardiometabolic diseases such as type 2 diabetes m...
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| Autors principals: | , , , , |
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| Format: | Article |
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Malaysian Analytical Sciences Society
2022
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