Peanut and linseed oil emulsion gels as potential fat replacer in emulsified sausages
Berker Nacak, Burcu Öztürk, Dilay Yıldız, Özlem Çağındı, Meltem Serdaroğlu
Topics & Concepts
Food scienceEmulsionLinseed oilChemistryPeanut oilLipid oxidationPolyunsaturated fatty acidFatty acidBiochemistryAntioxidantOrganic chemistryRaw materialMeat and Animal Product QualityBee Products Chemical AnalysisAnimal Nutrition and Physiology