Effect of fat level and partial replacement of pork backfat with olive oil on processing and quality characteristics of fermented sausages
Keywords:
Fermented sausages
Reduced fat
Olive oil
Instrumental texture
Sensory score
Colour
Citation:
Muguerza E, Fista G, Ansorena D, Astiasaran I, Bloukas JG. Effect of fat level and partial replacement of pork backfat with olive oil on processing and quality characteristics of fermented sausages. Meat Sci. 2002 Aug;61(4):397-404
Statistics and impact
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