Improving the lipid fraction of meat products by incorporation of bioactive compounds through gel systems
Processed meat has become stigmatized as unhealthy food due to the recent research correlating increased consumption of processed meat to several chronic diseases such as colorectal cancer, coronary heart disease and type 2 diabetes. The high levels of fat (especially saturated fat), cholesterol, so...
| Main Authors: | , , |
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| 格式: | info:eu-repo/semantics/doctoralThesis |
| 語言: | eng |
| 出版: |
2019
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| 主題: | |
| 在線閱讀: | https://hdl.handle.net/10171/58423 |