Sensory and Physical Attributes of Frankfurters with Reduced Fat and Elevated Monounsaturated Fats

Journal of Food Science

Volumn 51, Issue 5, 1986, Pages 1144-1146

  JOHN, L C ST ^a   BUYCK, M J ^a   KEETON, J T ^a   LEU, R ^a   SMITH, S B ^a  

^a TEXAS A AND M UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

BRASSICA NAPUS VAR. NAPUS; SUIDAE;

EID: 84861707991     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1986.tb13069.x     Document Type: Article

References (15)

1. Preparation of milk fat methyl esters by alcoholysis in an essentially nonalcoholic solution
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3. Absorption and metabolism of dietary cholesterol
4. Adipose tissue and cholesterol metabolism
5. Comparison of dietary saturated, monounsaturated, and polyunsaturated fatty acids on plasma lipids and lipoproteins in man
6. Minimization of further lipid peroxidation in the distillation 2‐thiobarbituric acid test offish and meat
7. The effect of 3‐mercaptopicolinic acid and substrate interactions on the incorporation of lipogenic precursors into glyceride‐glycerol, glyceride‐fatty acids and nonesterified fatty acids in bovine adipose tissue. Biochim. Biophys