Effect of total replacement of pork backfat with walnut on the nutritional profile of frankfurters

Meat Science

Volumn 77, Issue 2, 2007, Pages 173-181

  Ayo, J ^a   Carballo, J ^a   Serrano, J ^a   Olmedilla Alonso, B ^b   Ruiz Capillas, C ^a   Jimenez Colmenero F ^a  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

^b HOSPITAL UNIVERSITARIO PUERTA DE HIERRO   (Spain)

Author keywords

Bioactive compounds; Fatty acid profile; Frankfurters; Healthy meat products; Low fat; Walnut

Indexed keywords

ANIMALIA; JUGLANS;

EID: 34347400811     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2007.02.026     Document Type: Article

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