Partial substitution of pork backfat with extra-virgin olive oil in 'salami' products: Effects on chemical, physical and sensorial quality

Meat Science

Volumn 64, Issue 3, 2003, Pages 323-331

  Severini, Carla ^a   De Pilli, Teresa ^a   Baiano, Antonietta ^a  

^a UNIVERSITY OF FOGGIA   (Italy)

Author keywords

Fat substitution; Lipid oxidation; Meat products; Olive oil; Pork backfat

Indexed keywords

FAT SUBSTITUTION;

FATTY ACIDS; LIPIDS; OXIDATION; QUALITY CONTROL; VEGETABLE OILS;

MEATS;

EID: 0037218532     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(02)00204-8     Document Type: Article

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