Impact of vegetable fat on the sensory and physicochemical quality characteristics of chevon sausage-Reference-Cited by-同舟云学术

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Impact of vegetable fat on the sensory and physicochemical quality characteristics of chevon sausage

Published:2023-06 Issue:1 Volume:3 Page:100265
ISSN:2772-5022
Container-title:Applied Food Research
language:en
Short-container-title:Applied Food Research

Author:

Domingo Cyril John A.^ORCID,Sartagoda Kristel June^ORCID,Catandijan Novie Joy C.,Yasin Noraisa K.

Funder

Philippine Council for Industry, Energy, and Emerging Technology Research and Development

Publisher

Elsevier BV

Subject

Food Science

Reference38 articles.

1. Improvement of the properties of goat's milk labneh using some aromatic and vegetable oils;Abou Ayana;International Journal of Dairy Science,2011

2. Linseed oil gelled emulsion: A successful fat replacer in dry fermented sausages;Alejandre;Meat Science,2016

3. Official methods of analysis of the association of the official analytical chemists,2016

4. AOAC. (2019). Xylenol method. Official methods of analysis of the association of the official analytical chemists (21st Ed).

5. Sensory characteristics and consumer liking of sausages with 10% fat and added rye or wheat bran;Arildsen Jakobsen;Food Science and Nutrition,2014

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Enhancing Nutrition and Palatability: The Development of Cooked Sausages with Protein Hydrolysate from Secondary Raw Materials for the Elderly;Applied Sciences;2023-09-19

2. Assessment of the quality and nutritional value of organic dried sausages;Animal Science and Food Technology;2022-10-11

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