Fat Reduction and Replacement in Dry-Cured Fermented Sausage by Using High Pressure Processing Meat as Fat Replacer and Olive Oil

Polish Journal of Food and Nutrition Sciences

Volumn 65, Issue 3, 2015, Pages 175-182

  Bolumar, Tomas ^a   Toepfl, Stefan ^a   Heinz, Volker ^a  

^a German Institute of Food Technologies DIL   (Germany)

Author keywords

dry cured fermented sausage; fat reduction; fat replacement; fat replacer; fatty acid profile; olive oil

Indexed keywords

EID: 84940656881     PISSN: 12300322     EISSN: 20836007     Source Type: Journal    
DOI: 10.1515/pjfns-2015-0026     Document Type: Article

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