Effect of replacing pork backfat with olive oil on processing and quality characteristics of fermented sausages-Reference-Cited by-同舟云学术

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Effect of replacing pork backfat with olive oil on processing and quality characteristics of fermented sausages

Published:1997-02 Issue:2 Volume:45 Page:133-144
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Bloukas J.G.,Paneras E.D.,Fournitzis G.C.

Publisher

Elsevier BV

Subject

Food Science

Reference42 articles.

1. Proceedings of 18th Annual Conference on Cardiovascular Disease Epidemiology;Aravanis,1978

2. Substituting Olive Oil for Pork Backfat Affects Quality of Low-Fat Frankfurters

3. Meat and Health;Briggs,1990

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