Fatty acid composition and quality characteristics of low-fat cooked sausages made with beef and chicken meat, tomato mice and sunflower oil

Meat Science

Volumn 62, Issue 2, 2002, Pages 253-258

  Yilmaz, I ^a   Simsek O ^a   Isikli M ^a  

^a TRAKYA UNIVERSITY   (Turkey)

Author keywords

Beef; Chicken; Cooked sausage; Fatty acids; Low fat

Indexed keywords

SAUSAGES;

COMPOSITION; FATTY ACIDS; FLAVORS; MOISTURE; OILS AND FATS; PH;

MEATS;

GALLUS GALLUS; HELIANTHUS; LYCOPERSICON ESCULENTUM;

EID: 0035997424     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(01)00255-8     Document Type: Article

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