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Volumn 217, Issue 2, 2003, Pages 100-103

Effect of replacing beef fat and tail fat with interesterified plant oil on quality characteristics of Turkish semi-dry fermented sausages

Author keywords

Cottonseed oil; Fatty acid composition; Interesterification; Palm oil; Semi dry sausage

Indexed keywords

CHEMICAL SENSORS; CHOLESTEROL; COMPOSITION; ESTERIFICATION; FATTY ACIDS; FERMENTATION; FLAVORS; FOOD PROCESSING; OILS AND FATS; PLANTS (BOTANY);

INTERESTERIFICATION; PALM OILS; SEMI-DRY SAUSAGE;

MEATS;

GOSSYPIUM HIRSUTUM; MICROPUS;

EID: 1542603453 PISSN: 14382377 EISSN: None Source Type: Journal
DOI: 10.1007/s00217-003-0727-y Document Type: Article

Times cited : (34)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.