Partial replacement of pork fat by conjugated linoleic acid and/or olive oil in liver pâtés: Effect on physicochemical characteristics and oxidative stability-Reference-Cited by-同舟云学术

Partial replacement of pork fat by conjugated linoleic acid and/or olive oil in liver pâtés: Effect on physicochemical characteristics and oxidative stability

Published:2008-10 Issue:2 Volume:80 Page:496-504
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Martin Diana,Ruiz Jorge,Kivikari Riitta,Puolanne Eero

Publisher

Elsevier BV

Subject

Food Science

Reference39 articles.

1. Official methods of analysis;Association of Official Analytical Chemist, AOAC,1990

2. Substituting olive oil pork backfat affects quality of low-fat frankfurters;Bloukas;Journal of Food Science,1993

3. Effect of replacing pork backfat with olive oil on processing and quality characteristics of fermented sausages;Bloukas;Meat Science,1997

4. Meat and health;Briggs,1990

5. Incorporation of sardine surimi in bologna sausage containing different fat levels;Cavestany;Meat Science,1994

Cited by 49 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. Innovative formulation in pâté using a gelled emulsion of hemp oil (Cannabis sativa L.) as fat replacer;LWT;2024-08

2. A new perspective regarding the adulteration detection of cold-pressed oils;LWT;2024-04

3. Influence of pork backfat replacement by microencapsulated fish oil on physicochemical, rheological, nutritional, and sensory features of pork liver pâtés;LWT;2022-06

4. Meat Based Functional Foods;Functional Foods;2022-02-22

5. Characteristics and nutritional value of silkworm (Bombyx mori) pupae-fortified chicken bread spread;Scientific Reports;2022-01-27