Effect of partial replacement of porcine fat with pre-emulsified soybean oil using fish protein isolate as emulsifier on characteristic of sausage
Sign Up to like & getrecommendations! Published in 2017 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-017-2623-7
Abstract: Partial replacement of animal fats with n-3 rich oils is a promising way to improve nutritive value of meat products. In the present work, the effects of porcine fat substitution with soybean oil (SBO) on… read more here.
Keywords: replacement; pre; pre emulsified; porcine fat ... See more keywords