Enzymatic interesterification gives the possibility to obtain a wide range of lipids with a modified structure. In the present study. model meat batters were produced from chicken breast muscles and enzymatically interesterified fats: milkfat:rapeseed oil (3:2 w/w). Fatty acids composition and their positional distribution in triacylglycerol. https://parisnaturalfoodes.shop/product-category/oregano-8/