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Journal of Food Science and Technology

Volumn 51, Issue 8, 2014, Pages 1588-1593

Effect of cheese as a fat replacer in fermented sausage

(1) Ercoşkun, Hüdayi a

a Plant Protection Research Institute (Turkey)

Author keywords

Cholesterol content; Fat substitution; Fatty acid profile; Kashar; Sensory quality; Sucuk

Indexed keywords

SATURATED FATTY ACIDS; UNSATURATED FATTY ACIDS;

CHOLESTEROL CONTENT; FATTY ACID PROFILES; KASHAR; SENSORY QUALITIES; SUCUK;

MEATS;

EID: 84904861780 PISSN: 00221155 EISSN: 09758402 Source Type: Journal
DOI: 10.1007/s13197-012-0670-7 Document Type: Article

Times cited : (4)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.