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Improvement of nutritional properties of Chorizo de Pamplona by replacement of pork backfat with soy oil

Author:
Muguerza, E., Ansorena, D., Astiasaran, I.
Source:
Meat science 2003 v.65 no.4 pp. 1361-1367
ISSN:
0309-1740
Subject:
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
Agid:
2723796