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METHOD FOR THE PREPARATION OF MEAT PRODUCTS WITH A LOW FAT CONTENT AND FAT SUBSTITUTE USED THEREBY
METHOD FOR THE PREPARATION OF MEAT PRODUCTS WITH A LOW FAT CONTENT AND FAT SUBSTITUTE USED THEREBY
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机译:制备低脂肪含量脂肪替代品的肉制品的方法
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摘要
Method for preparing meat products with a low fat content, characterised in that it mainly consists in preparing a water-in-fat emulsion on the basis of fat and in using the aforesaid water-in-fat emulsion as a fat substitute in the further preparation of the meat products.
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