Effects of partial beef fat replacement with gelled emulsion on functional and quality properties of model system meat emulsions

Korean Journal for Food Science of Animal Resources

Volumn 36, Issue 6, 2016, Pages 744-751

  Serdaroǧlu, Meltem ^a   Nacak, Berker ^a   Karabiyikoǧlu, Merve ^a   Keser, Gökçen ^a  

^a EGE UNIVERSITY   (Turkey)

Author keywords

Fat replacement; Gelatin; Gelled emulsion; Inulin; Olive oil

Indexed keywords

EID: 85017339958     PISSN: 12258563     EISSN: 2234246X     Source Type: Journal    
DOI: 10.5851/kosfa.2016.36.6.744     Document Type: Article

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