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PROCESS FOR THE PREPARATION OF MEAT PRODUCTS WITH LOW FAT AND APPLIED THEREBY fat substitute.
PROCESS FOR THE PREPARATION OF MEAT PRODUCTS WITH LOW FAT AND APPLIED THEREBY fat substitute.
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机译:低脂肉制品的制备方法及其所应用的脂肪替代品。
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摘要
A process for the preparation of meat products with a low fat content, characterized in that they expand consists essentially of a water-in-fat emulsion on the basis of fat, and the use of the aforementioned water-in-fat emulsion as a fat substitute in the further preparation of meats.
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