Strategy towards Replacing Pork Backfat with a Linseed Oleogel in Frankfurter Sausages and Its Evaluation on Physicochemical, Nutritional, and Sensory Characteristics
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DOI: 10.3390/foods8090366
Abstract: Different health institutions from western countries ha–ve recommended a diet higher in polyunsaturated fats, especially of the n-3 family. However, this is not a trivial task, especially for meat-processing sectors. The objective of this work… read more here.
Keywords: backfat linseed; replacing pork; linseed oleogel; pork backfat ... See more keywords