Effects of incorporation of interesterified plant oils on quality and fatty acid composition of Turkish-type salami

Nahrung - Food

Volumn 46, Issue 6, 2002, Pages 404-407

  Javidipour, Issa ^a   Vural, Halil ^b,c  

^a YUZUNCU YIL UNIVERSITY   (Turkey)

^b Department of Food Engineering   (Turkey)

^c HACETTEPE UNIVERSITY   (Turkey)

Author keywords

Cottonseed oil; Interesterification; Olive oil; Palm oil; Turkish type salami

Indexed keywords

MICROPUS;

FATTY ACID; UNSATURATED FATTY ACID; VEGETABLE OIL;

ARTICLE; CHEMISTRY; CONSUMER; ESTERIFICATION; FOOD HANDLING; HUMAN; MEAT; METABOLISM; STANDARD; TASTE;

CONSUMER SATISFACTION; ESTERIFICATION; FATTY ACIDS; FATTY ACIDS, UNSATURATED; FOOD TECHNOLOGY; HUMANS; MEAT PRODUCTS; PLANT OILS; TASTE;

EID: 11244334178     PISSN: 0027769X     EISSN: None     Source Type: Journal    
DOI: 10.1002/1521-3803(20021101)46:6<404::AID-FOOD404>3.0.CO;2-8     Document Type: Article

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