Effect of the partial replacement of pork backfat by microencapsulated fish oil or mixed fish and olive oil on the quality of frankfurter type sausage
Author:
Funder
Xunta de Galicia
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-016-2405-7.pdf
Reference44 articles.
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2. AOCS (2005) AOCS Official Procedure Am 5-04. Rapid determination of oil/fat utilizing high temperature solvent extraction. American Oil Chemists Society, Urbana
3. Bligh EG, Dyer WJ (1959) A rapid method of total lipid extraction and purification. Can J Biochem Phys 37(8):911–917
4. Caceres E, Garcia ML, Selgas MD (2008) Effect of preemulsified fish oil—as source of PUFA n-3—onmicrostructure and sensory properties of mortadella, a Spanish bologna-type sausage. Meat Sci 80(2):183–193
5. Choi YS, Choi JH, Han DJ et al (2010) Effects of replacing pork back fat with vegetable oils and rice bran fiber on the quality of reduced-fat frankfurters. Meat Sci 84(3):557–563
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