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Effect of the partial replacement of pork backfat by microencapsulated fish oil or mixed fish and olive oil on the quality of frankfurter type sausage
Frankfurter sausages were reformulated to produce better lipid compositions by replacing the pork backfat by healthy oils. Sausages in, three different batches were manufactured: control (CO) with 100% of pork backfat, and modified sausages where the pork backfat was replaced with 50% by microencaps...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2017
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5305698/ https://ncbi.nlm.nih.gov/pubmed/28242900 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-016-2405-7 |
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