Effect of total replacement of pork backfat with walnut on the nutritional profile of frankfurters

Author:

Ayo J.,Carballo J.,Serrano J.,Olmedilla-Alonso B.,Ruiz-Capillas C.,Jiménez-Colmenero F.

Publisher

Elsevier BV

Subject

Food Science

Reference61 articles.

1. Moisture content 950.46, protein content in meat 928.08, ashes content 920.153;A.O.A.C.,2000

2. Designer meat foods;Anandh;Indian Food Industries,2003

3. Walnut polyphenolics inhibit in vitro human plasma and LDL oxidation;Anderson;Journal of Nutrition,2001

4. The use of linseed oil improves nutritional quality of the lipid fraction of dry-fermented sausages;Ansorena;Food Chemistry,2004

5. High pressure processing of meat batters with added walnuts;Ayo;International Journal of Food Science and Technology,2005

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