Effects of Plant Oil Combinations Substituting Pork Back-Fat Combined with Pre-Emulsification on Physicochemical, Textural, Microstructural and Sensory Properties of Spreadable Chicken Liver PÂTÉ-Reference-Cited by-同舟云学术

Effects of Plant Oil Combinations Substituting Pork Back-Fat Combined with Pre-Emulsification on Physicochemical, Textural, Microstructural and Sensory Properties of Spreadable Chicken Liver PÂTÉ

Published:2016-03-04 Issue:4 Volume:39 Page:331-341
ISSN:0146-9428
Container-title:Journal of Food Quality
language:en
Short-container-title:Journal of Food Quality

Author:

Xiong Guoyuan¹²,Wang Peng¹,Zheng Haibo¹,Xu Xinglian¹,Zhu Yingying¹,Zhou Guanghong¹

Affiliation:

1. Key Laboratory of Meat Processing and Quality Control, Ministry of Education; Synergetic Innovation Center of Food Safety and Nutrition, Jiangsu Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University; Nanjing 210095 P. R. China

2. Animal Husbandry and Veterinary Institute, Anhui Academy Agricultural Science; Hefei China

Publisher

Wiley

Subject

Safety, Risk, Reliability and Quality,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfq.12199/fullpdf

Reference33 articles.

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3. Effects of replacing pork backfat with emulsified vegetable oil on fatty acid composition and quality of UK-style sausages;Asuming-Bediako;Meat Sci.,2014

4. Rasterelektronenmikroscopische Deutung der Wirkungsweise von Emulgatoren auf die Fettstabilisierung bei feinzerkleinerter Leberwurst;Cheong;Fleischwirtschaft,1993

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