Effects of replacing backfat with fat replacers and olive oil on the quality characteristics and lipid oxidation of low-fat sausage during storage

Food Science and Biotechnology

Volumn 17, Issue 2, 2008, Pages 396-401

  Moon, Sung Sil ^b   Jin, Sang Keun ^a   Hah, Kyung Hee ^c   Kim, Il Suk ^a  

^a Gyeongsang National University   (South Korea)

^b Sunjin Meat Research Center   (South Korea)

^c National Institute of Animal Science   (South Korea)

Author keywords

Fat replacer; Lipid oxidation; Olive oil; Quality characteristic; Sausage

Indexed keywords

GLYCINE MAX;

EID: 49649087731     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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