Effects of interesterified vegetable oils and sugar beet fibre on the quality of Turkish-type salami
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2004.00928.x/fullpdf
Reference54 articles.
1. Detection of interesterified fats in hydrogenated fats
2. Physical and Sensory Characteristics of Low-Fat Fresh Pork Sausage Processed with Various Levels of Added Water
3. Physical, chemical and sensory characteristics of cooked meat emulsion style products containing vegetable oils
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