Effect of fat level and partial replacement of pork backfat with olive oil on the lipid oxidation and volatile compounds of Greek dry fermented sausages

Journal of Food Science

Volumn 68, Issue 4, 2003, Pages 1531-1536

  Muguerza, E ^a   Ansorena, D ^a   Bloukas, J G ^b   Astiasaran I ^a  

^a UNIVERSITY OF NAVARRA   (Spain)

^b ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

Author keywords

Fermented sausages; Olive oil; Oxidation; Reduced fat; Volatile profile

Indexed keywords

EID: 0038189569     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2003.tb09679.x     Document Type: Article

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