Effects of interesterified vegetable oils and sugarbeet fiber on the quality of frankfurters

Meat Science

Volumn 67, Issue 1, 2004, Pages 65-72

  Vural, Halil ^a   Javidipour, Issa ^b   Ozbas, Ozen O ^c  

^a HACETTEPE UNIVERSITY   (Turkey)

^b YUZUNCU YIL UNIVERSITY   (Turkey)

^c INONU UNIVERSITY   (Turkey)

Author keywords

Cottonseed oil; Frankfurters; Interesterification; Olive oil; Palm oil; Sugarbeet fiber

Indexed keywords

BEEF FAT REPLACEMENT; INTERESTERIFICATION; OLIVE OIL; PALM OIL; SUGARBEET FIBER; WATER-HOLDING CAPACITY;

ATMOSPHERIC HUMIDITY; CHOLESTEROL; COTTONSEED OIL; CROPS; ESTERIFICATION; ETHANOL; FATTY ACIDS; FOOD PROCESSING; HYDROGENATION; MEATS; NATURAL FIBERS;

VEGETABLE OILS;

GOSSYPIUM HIRSUTUM; MICROPUS;

EID: 0942289641     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2003.09.006     Document Type: Article

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