The use of linseed oil improves nutritional quality of the lipid fraction of dry-fermented sausages

Author:

Ansorena D,Astiasarán I

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference46 articles.

1. Influence of the simultaneous addition of the protease Flavourzyme and the lipase Novozym 677BG on dry fermented sausage compounds extracted by SDE and analyzed by GC-MS;Ansorena;Journal of Agricultural and Food Chemistry,2000

2. Analysis of volatile compounds by GC–MS of a dry-fermented sausage: Chorizo de Pamplona;Ansorena;Food Research International,2001

3. AOAC. (2002b). Determination of peroxide content. 965.33. In Official methods of analysis (17th ed., p. 12). Gaithersburg, Maryland: Association of Official Analytical Chemists

4. AOAC. (2002a). Methyl esters of fatty acids in oils and fats 969.33. In Official methods of analysis (17th ed., pp. 19–20). Gaithersburg, Maryland: Association of Official Analytical Chemist

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

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