Keyword Connections

dry fractionation

Journals

1

1 Meat science

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0

No Research Group Connected

Bibliographies

2

1 Unsaturated fat fraction from lard increases the oxidative stability of minced pork.

2 Is dehulling of peas and faba beans necessary prior to dry fractionation for the production of protein- and starch-rich fractions? Impact on physical properties, chemical composition and techno-functional properties