Effect of Cacao Bean Husk Powder on the Quality Properties of Pork Sausages
نویسندگان
چکیده
منابع مشابه
Effect of Replacing Pork Fat with Vegetable Oils on Quality Properties of Emulsion-type Pork Sausages.
This study was conducted to evaluate the quality properties of emulsion-type pork sausages when pork fat is replaced with vegetable oil mixtures during processing. Pork sausages were processed under six treatment conditions: T1 (20% pork fat), T2 (10% pork fat + 2% grape seed oil + 4% olive oil + 4% canola oil), T3 (4% grape seed oil + 16% canola oil), T4 (4% grape seed oil + 4% olive oil + 12%...
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ژورنال
عنوان ژورنال: Food Science of Animal Resources
سال: 2019
ISSN: 2636-0772,2636-0780
DOI: 10.5851/kosfa.2019.e62