Substitution of Pork Fat by Emulsified Seed Oils in Fresh Deer Sausage (‘Chorizo’) and Its Impact on the Physical, Nutritional, and Sensory Properties
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DOI: 10.3390/foods12040828
Abstract: Meat products are consumed worldwide, but their high content of saturated fatty acids requires a reformulation of that type of food. In this regard, the objective of this study is to reformulate ‘chorizos’ by replacing… read more here.
Keywords: emulsified seed; seed oils; pork fat; fat emulsified ... See more keywords