The utilisation of grapeseed oil in improving the quality of dry fermented sausages

International Journal of Food Science and Technology

Volumn 49, Issue 11, 2014, Pages 2356-2363

  Stajić, Slaviša ^a   Živković, Dušan ^a   Tomović, Vladimir ^b   Nedović, Viktor ^a   Perunović, Marija ^a   Kovjanić, Nataša ^a   Lević, Steva ^a   Stanišić, Nikola ^c  

^a UNIVERSITY OF BELGRADE   (Serbia)

^b UNIVERSITY OF NOVI SAD   (Serbia)

^c Institute for Animal Husbandry   (Serbia)

Author keywords

Fermented sausages; Grapeseed oil; Instrumental colour; Sensory evaluation; Texture profile analysis

Indexed keywords

COLOR; EMULSIFICATION; FOOD STORAGE; HARDNESS; PROTEINS; SENSORY ANALYSIS; TEXTURES;

DRY FERMENTED SAUSAGE; FERMENTED SAUSAGES; GRAPESEED OIL; HIGHER WEIGHT; REFRIGERATED STORAGES; SENSORY CHARACTERISTICS; SOY PROTEIN ISOLATES; TEXTURE PROFILE ANALYSIS;

MEATS;

EID: 84908480374     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12555     Document Type: Article

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