Strategy towards replacing pork backfat with a linseed oleogel in Frankfurter sausages and its evaluation on physicochemical, nutritional, and sensory characteristics

  1. Franco, D.
  2. Martins, A.J.
  3. López-Pedrouso, M.
  4. Purriños, L.
  5. Cerqueira, M.A.
  6. Vicente, A.A.
  7. Pastrana, L.M.
  8. Zapata, C.
  9. Lorenzo, J.M.
Journal:
Foods

ISSN: 2304-8158

Year of publication: 2019

Volume: 8

Issue: 9

Type: Article

DOI: 10.3390/FOODS8090366 GOOGLE SCHOLAR lock_openOpen access editor
Data source: Scopus