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Inclusion of Healthy Oils for Improving the Nutritional Characteristics of Dry-Fermented Deer Sausage
The influence of partial replacement of animal fat by healthy oils on composition, physicochemical, volatile, and sensory properties of dry-fermented deer sausage was evaluated. Four different batches were manufactured: the control was formulated with animal fat (18.2%), while in the reformulated ba...
में बचाया:
| में प्रकाशित: | Foods |
|---|---|
| मुख्य लेखकों: | , , , , , , , , |
| स्वरूप: | Artigo |
| भाषा: | Inglês |
| प्रकाशित: |
MDPI
2020
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| विषय: | |
| ऑनलाइन पहुंच: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7603236/ https://ncbi.nlm.nih.gov/pubmed/33080963 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods9101487 |
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