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Effect of conjugated linoleic acid enrichment on the quality characteristics of Turkish dry fermented sausage
The effects of conjugated linoleic acid (CLA) enrichment on lipid oxidation, the fatty acid profile, physico-chemical, sensory and microbiological features of sucuk were investigated. The control sucuk did not contain CLA, however, other groups contained 0.5 %, 1 %, 1.5 %, 2 %, 2.5 %, and 3 % CLA, r...
Gorde:
| Argitaratua izan da: | J Food Sci Technol |
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| Egile Nagusiak: | , |
| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
Springer India
2014
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| Gaiak: | |
| Sarrera elektronikoa: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4375218/ https://ncbi.nlm.nih.gov/pubmed/25829589 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-014-1274-1 |
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