Development of meat spread with omega-3 fatty acids derived from flaxseed oil for the elderly: Physicochemical, textural, and rheological properties
Yun Jeong Kim, Dong‐Min Shin, Yong Gi Chun, Yun‐Sang Choi, Bum‐Keun Kim
Topics & Concepts
Food scienceFatty acidEmulsionChemistryLipid oxidationShelf lifeLinolenic acidRed meatalpha-Linolenic acidRheologyPolyunsaturated fatty acidDocosahexaenoic acidBiochemistryMaterials scienceLinoleic acidComposite materialAntioxidantMeat and Animal Product QualitySensory Analysis and Statistical MethodsAnimal Nutrition and Physiology