High-oleic and conventional soybean oil oleogels structured with rice bran wax as alternatives to pork fat in mechanically separated chicken-based bologna sausage
Rodrigo Tarté, Jona S. Paulus, Nuria C. Acevedo, Kenneth J. Prusa, Show‐Ling Lee
Topics & Concepts
Food scienceFlavorChemistryAromaSoybean oilWaxOleic acidBranRaw materialBiochemistryOrganic chemistryFood Chemistry and Fat AnalysisMeat and Animal Product QualityBiochemical Analysis and Sensing Techniques