Effect of replacing backfat with vegetable oils during the shelf-life of cooked lamb sausages
Francisco Allan Leandro de Carvalho, Paulo E. S. Munekata, Mirian Pateiro, Paulo Cezar Bastianello Campagnol, Rubén Domínguez, Marco Antônio Trindade, José M. Lorenzo
Topics & Concepts
Food scienceChemistryPolyunsaturated fatty acidLinseed oilLipid oxidationSignificant differenceOdorTasteFatty acidAntioxidantMathematicsBiochemistryOrganic chemistryStatisticsMeat and Animal Product QualityBee Products Chemical AnalysisAnimal Nutrition and Physiology