fatty acid profiles

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Using a stable pre-emulsified canola oil system that includes porcine plasma protein hydrolysates and oxidized tannic acid to partially replace pork fat in frankfurters.

Chen, Yichun;Jia, Xiwen;Sun, Fangda;Jiang, Shuai;Liu, Haotian;Liu, Qian;Kong, Baohua;

2019 Meat science DOI: S0309-1740(19)30096-... 265 views

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Meat science

ISSN: 1873-4138 644 views

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canola oil fat replacement frankfurters physico-chemical characteristics pre-emulsion system