Antioxidative fat replacer and high-monounsaturated oil used for pork fat in precooked sausage
- Author
- ZIPRIN, Y. A1 ; RHEE, K. S; BRAVO-GUTIERREZ, L. M; OSBURN, W. N
[1] Texas A&M univ., dep. animal sci., meat sci. sect., College Station TX 77843-2471, United States - Source
Journal of food science. 1994, Vol 59, Num 5, pp 933-936 ; ref : 23 ref
- CODEN
- JFDSAZ
- ISSN
- 0022-1147
- Scientific domain
- Food science technology
- Publisher
- Institute of Food Technologists, Chicago, IL
- Publication country
- United States
- Document type
- Article
- Language
- English
- Keyword (fr)
- Acide gras insaturé Antioxygène Carraghénane Chair à saucisse Farine coton Porc Propriété organoleptique Succédané corps gras Artiodactyla Mammalia Ungulata Vertebrata
- Keyword (en)
- Unsaturated fatty acid Antioxygen Carrageenan Meat emulsion Cottonseed meal Pig Organoleptic properties Fat substitute Artiodactyla Mammalia Ungulata Vertebrata
- Keyword (es)
- Acido graso no saturado Antioxígeno Carragenano Carne para salchicha Harina algodón(semilla) Cerdo Propiedad organoléptica Artiodactyla Mammalia Ungulata Vertebrata
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B05 Meat and meat product industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 3409678
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1111/j.1365-2621.1994.tb08161.x 
https://dx.doi.org/10.1111/j.1365-2621.1994.tb08161.x
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