Effects of replacement of beef fat with interesterified palm kernel oil on the quality characteristics of Turkish dry-fermented sausage-Reference-Cited by-同舟云学术

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Effects of replacement of beef fat with interesterified palm kernel oil on the quality characteristics of Turkish dry-fermented sausage

Published:2017-09 Issue: Volume:131 Page:18-24
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Kılıç Birol,Özer Cem Okan

Funder

Suleyman Demirel University

Publisher

Elsevier BV

Subject

Food Science

Reference61 articles.

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

2. Official Methods of Analysis;AOAC,1995

3. Official Methods of Analysis;AOAC,2000

4. Official Method Cc 1-25, Melting Point Capillary Tube Method;AOCS,2009

5. AOCS Official Method Ch 3-91. Determination of Fatty Acids in the 2-Position in the Triglycerides of Oils and Fats;AOCS,2011

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5. OXIDATIVE STABILITY OF CHICKEN MEAT EMULSION SYSTEMS: THE EFFECTS OF GELLED EMULSION AND USE OF ASCORBIC ACID AND ROSEMARY EXTRACT IN DIFFERENT PHASES;Carpathian Journal of Food Science and Technology;2022-09-20

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