Improvement of nutritional properties of Chorizo de Pamplona by replacement of pork backfat with soy oil

Meat Science

Volumn 65, Issue 4, 2003, Pages 1361-1367

  Muguerza, E ^a   Ansorena, D ^a   Astiasaran I ^a  

^a UNIVERSITY OF NAVARRA   (Spain)

Author keywords

Colour and sensory evaluation; Lipids; Texture

Indexed keywords

FATTY ACIDS; OXIDATION; PROTEINS; SUBSTITUTION REACTIONS;

SOY OILS;

OILS AND FATS;

EID: 0041883168     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(03)00058-5     Document Type: Article

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