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생산물 > 가공생산물 > processed animal products (en) > 고기제품 > meat emulsions (en)

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DEFINITION

  • Meat emulsion is a two-phase system, with the dispersed phase consisting of either solid or liquid fat particles and the continuous phase being the water containing salts and dissolved, gelled and suspended proteins. Thus they can be classified as oil-in-water emulsion.

    Source: https://en.wikipedia.org/wiki/Meat_emulsion

    Created: 1/28/22

    (en)

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http://aims.fao.org/aos/agrovoc/c_28356

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