Effect of Lard-Derived Diacylglycerol as a Potential Alternative on the Flavor Characteristics of Frankfurters
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DOI: 10.3390/foods14234059
Abstract: Partial or total replacement of pork fat with homologous functional oils may meet consumer demand for healthy meat products while preserving their sensory quality. This study investigated the use of lard-derived diacylglycerol (DG) as a… read more here.
Keywords: flavor characteristics; derived diacylglycerol; pork fat; flavor ... See more keywords