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Effect of processing (cutter versus continuous emulsifier) and sodium reduction on the physicochemical properties of bologna sausages
Journal of the Science of Food and Agriculture,
2024
DOI:10.1002/jsfa.13003
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[2]
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The Effects of the Progressive Replacement of Meat with Texturized Pea Protein in Low-Fat Frankfurters Made with Olive Oil
Foods,
2022
DOI:10.3390/foods11070923
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[3]
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Effects of the Replacement of Pork Backfat with High Oleic Sunflower Oil on the Quality of the “Chorizo Zamorano” Dry Fermented Sausage
Foods,
2022
DOI:10.3390/foods11152313
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[4]
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Partial replacement of pork fat by
Echium
oil in reduced sodium bologna sausages: technological, nutritional and stability implications
Journal of the Science of Food and Agriculture,
2020
DOI:10.1002/jsfa.10070
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[5]
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Quality Characteristics of Sausages Made with Addition of Olive Oil
Journal of the East Asian Society of Dietary Life,
2020
DOI:10.17495/easdl.2020.10.30.6.454
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[6]
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Partial replacement of pork fat by Echium oil in reduced sodium bologna sausages: technological, nutritional and stability implications
Journal of the Science of Food and Agriculture,
2020
DOI:10.1002/jsfa.10070
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[7]
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Effects of partial replacement of pork back fat by a camellia oil gel on certain quality characteristics of a cooked style Harbin sausage
Meat Science,
2018
DOI:10.1016/j.meatsci.2018.08.011
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[8]
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The sensory quality of allergen-controlled, fat-reduced, salt-reduced pork-ostrich sausages during storage
Journal of the Science of Food and Agriculture,
2017
DOI:10.1002/jsfa.8421
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[9]
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The sensory quality of allergen‐controlled, fat‐reduced, salt‐reduced pork‐ostrich sausages during storage
Journal of the Science of Food and Agriculture,
2017
DOI:10.1002/jsfa.8421
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[10]
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Fat Reduction and Replacement in Dry-Cured Fermented Sausage by Using High Pressure Processing Meat as Fat Replacer and Olive Oil
Polish Journal of Food and Nutrition Sciences,
2015
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Influence of animal fat substitution by vegetal fat on Mortadella-type products formulated with different hydrocolloids
Scientia Agricola,
2015
DOI:10.1590/0103-9016-2014-0387
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The Influence of Chemistry on New Foods and Traditional Products
SpringerBriefs in Molecular Science,
2014
DOI:10.1007/978-3-319-11358-6_3
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The Influence of Chemistry on New Foods and Traditional Products
SpringerBriefs in Molecular Science,
2014
DOI:10.1007/978-3-319-11358-6_3
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