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About this Agricultural and Biological Sciences article
In Vitro Digestibility and Quality of an Emulsified Meat Product Formulated With Animal Fat Encapsulated With Pectin by Santiaguín‐Padilla, Aarón Jonary; Peña‐Ramos, Etna Aida; Pérez‐Gallardo, Alfonso; Rascón‐Chu, Agustin; González‐Ávila, Marisela; González‐Ríos, Humberto; González‐Noriega, Julio A; Islava‐Lagarda, Thalia is a Agricultural and Biological Sciences article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- Santiaguín‐Padilla, Aarón Jonary; Peña‐Ramos, Etna Aida; Pérez‐Gallardo, Alfonso; Rascón‐Chu, Agustin; González‐Ávila, Marisela; González‐Ríos, Humberto; González‐Noriega, Julio A; Islava‐Lagarda, Thalia
- Publisher
- Institute of Food Technologists; Wiley (Blackwell Publishing); Wiley-Blackwell; Wiley (ISSN 0022-1147)
- Published
- 2019
- Language
- EN
- Field
- Agricultural and Biological Sciences (Life Sciences)