Development of combinations of chemically modified vegetable oils as pork backfat substitutes in sausages formulation

Meat Science

Volumn 84, Issue 3, 2010, Pages 491-497

  Ospina E, Juan Camilo ^a   Cruz S, Adriana ^b   Pérez Álvarez, José Angel ^c   Fernández López, Juana ^c  

^a Grupo NUTRESA   (Colombia)

^b Alianza Team SA   (Colombia)

^c MIGUEL HERNÁNDEZ UNIVERSITY   (Spain)

Author keywords

Backfat; Interesterification, fat substitutes and vegetable oil; Pork fat

Indexed keywords

FATTY ACID; STEARIC ACID; STEARIC ACID DERIVATIVE; UNSATURATED FATTY ACID; VEGETABLE OIL;

ANIMAL; ARTICLE; CHEMISTRY; FAT INTAKE; FOOD HANDLING; FREEZING; MEAT; METHODOLOGY; SWINE;

ANIMALS; DIETARY FATS; FATTY ACIDS; FATTY ACIDS, UNSATURATED; FOOD HANDLING; FREEZING; MEAT; MEAT PRODUCTS; PLANT OILS; STEARIC ACIDS; SWINE;

EID: 73649149007     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2009.10.003     Document Type: Article

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