Effect of replacing beef fat with olive oil on quality characteristics of Turkish soudjouk (sucuk)

Meat Science

Volumn 66, Issue 1, 2004, Pages 249-257

  Kayaardi, S ^a   Gok V ^a  

^a CELAL BAYAR UNIVERSITY   (Turkey)

Author keywords

Cholesterol; Olive oil; Soudjouk

Indexed keywords

CHOLESTEROL; FATTY ACIDS; OILS AND FATS; PH EFFECTS; PROTEINS;

OLIVE OIL;

MEATS;

FRAXINUS; GLYCINE MAX;

EID: 0142122323     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(03)00098-6     Document Type: Article

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