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Gonzalo Delgado-Pando et al.
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2010)
Optimization of replacing pork back fat with grape seed oil and rice bran fiber for reduced-fat meat emulsion systems
Yun-Sang Choi et al.
MEAT SCIENCE (2010)
Advances in ingredient and processing systems for meat and meat products
Jochen Weiss et al.
MEAT SCIENCE (2010)
Emulsion Design to Improve the Delivery of Functional Lipophilic Components
David Julian McClements
ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 1 (2010)
Effects on Coronary Heart Disease of Increasing Polyunsaturated Fat in Place of Saturated Fat: A Systematic Review and Meta-Analysis of Randomized Controlled Trials
Dariush Mozaffarian et al.
PLOS MEDICINE (2010)
Encapsulation of Flavors in Emulsions for Beverages
Peter S. Given
CURRENT OPINION IN COLLOID & INTERFACE SCIENCE (2009)
Characteristics of low-fat meat emulsion systems with pork fat replaced by vegetable oils and rice bran fiber
Yun-Sang Choi et al.
MEAT SCIENCE (2009)
Role of Long-chain Polyunsaturated Fatty Acids in the First Year of Life
Carlo Agostoni
JOURNAL OF PEDIATRIC GASTROENTEROLOGY AND NUTRITION (2008)
Physicochemical and quality characteristics of cold-pressed flaxseed oils
Wee-Sim Choo et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2007)
Healthier lipid formulation approaches in meat-based functional foods. Technological options for replacement of meat fats by non-meat fats
Francisco Jimenez-Colmenero
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2007)
Supercritical fluid extraction of grape seed oil and subsequent separation of free fatty acids by high-speed counter-current chromatography
XL Cao et al.
JOURNAL OF CHROMATOGRAPHY A (2003)