Jump to Main Content
Improvement of nutritional properties of Chorizo de Pamplona by replacement of pork backfat with soy oil
- Muguerza, E., Ansorena, D., Astiasaran, I.
- Meat science 2003 v.65 no.4 pp. 1361-1367
- chorizo, sausages, dried meat, fermented foods, pork, backfat, soybean oil, soy protein, protein isolates, meat quality, water content, protein content, lipid content, cholesterol, peroxide value, fatty acid composition, pH, color, juiciness, texture, meat tenderness, rancidity, thiobarbituric acid-reactive substances, meat emulsions, food acceptability, Spain