Physicochemical properties of Cachena Pãté affected by partial substitution of pork fat with olive and canola oil

Physicochemical properties of Cachena Pãté affected by partial substitution of pork fat with olive and canola oil
Paula Borrajo, Belén Gómez, Cristina Pérez-Santaescolástica, Francisco Allan Carvahlo, Camila Bis, Andrea Barretto, Rubén Domínguez, Mirian Pateiro, Daniel Franco Ruiz, Jose Lorenzo