Substituting fat with soy in low-salt dry fermented sausages
Author:
Funder
Gobierno de Aragón
Publisher
Elsevier BV
Subject
Nutrition and Dietetics,Food Science
Reference43 articles.
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5. Chilled storage characteristics of low-fat, n-3 pufa-enriched dry fermented sausage reformulated with a healthy oil combination stabilized in a konjac matrix;Triki;Food Control,2013
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. Substituting Fat with Olive Oil, Mash Potato, or a Gelatin Matrix in Low-Salt-Content Dry-Fermented Sausages;Foods;2022-09-13
2. Influence of the Use of Milk Replacers on Carcass Characteristics of Suckling Kids from Eight Spanish Goat Breeds;Animals;2021-11-18
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